Pomegranate molasses has been popping up in more and more places the last few years. It’s sweet and tangy and is a great way to boost flavor in everything from appetizers to baked goods. Forget shelling out at a fancy food shop. This stuff is easy as can be to make at home.
How to use pomegranate molasses
A quintessential Middle Eastern ingredient, it really has a ton of different uses. Whisk it into dips, dressings, and glazes. Drizzle it over meats or use it in desserts.
I used the last of my stash of Pom Wonderful pomegranate juice to make this. The only other ingredients? A little sugar and a spoonful of fresh lemon. That’s it.
(Looking for other yummy things to do with pomegranate juice? Try whipping up a batch of Pomegranate-Orange Sorbet!)
Pomegranate Molasses
4 cups pomegranate juice
1/2 cup sugar
1 Tbls. lemon juice
Start with 100% pomegranate juice.
Pour it into a medium-sized saucepan.
Add the sugar to the pot.
Add the lemon juice.
Set the pot on the stove over high heat to bring it up to a boil. Whisk to melt the sugar and combine the ingredients.
At this point, your mixture will look about like this.
When the mixture is boiling, drop the heat to medium-high, or even a little lower. You want to keep it simmering�not boiling hard.
Simmer like this, uncovered, for about an hour. You want to reduce the mixture to about a cup.
After about an hour, your mixture should have reduced to about a cup, give or take a little.
Remove your molasses from the heat and let it cool for 30 minutes in the pot. It should be visibly much thicker, and should coat the back of a spoon like this.
In terms of consistency, it should be very syrupy. As it cools, it will get even thicker.
When your molasses is about room temperature, set a funnel in the mouth of a clean bottle and ladle it through. I didn’t have a glass bottle on hand, so I used the original plastic POM bottle. (I’ll transfer the molasses to a glass jar sometime soon…not sure about storing this in plastic.)
Store in the fridge and use within maybe 6 months.
