It’s easy to make homemade pomegranate molasses! An essential ingredient in traditional Middle Eastern cuisine.
Ever since Pom Wonderful started promoting the health benefits of pomegranate juice and selling it in those cool pom-shaped bottles, more recipes calling for pomegranate molasses have been popping up.
Pomegranate molasses is a traditional ingredient in Middle Eastern cuisine and can be used in a variety of dishes such as Fesenyan Persian chicken stew or eggplant and lentil stew.
You can also mix it up with some orange juice and lemonade for a refreshing punch. Pomegranate molasses is available in Middle Eastern markets, or you can easily make your own with a little pomegranate juice, sugar, and lemon.
Homemade pomegranate molasses
To make pomegranate juice, place the seeds (from about 8 large pomegranates) in a blender and blend just enough to break up the seeds. (Don’t pulse so much that you mix the bitter white hard part with the juicy red parts.) Then pass through a fine sieve.
Note that pomegranates vary in acidity and sweetness. Depending on which juice you use, you may need to add more or less sugar or lemon juice to get the right sugar/acid ratio.
ingredients
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4 cups pomegranate juice
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1/2 Cup sugar
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2 tablespoon lemon juice
method
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Mix ingredients in a pan and let simmer:
In a large, wide saucepan, uncovered, heat the pomegranate juice, sugar, and lemon juice over medium-high until the sugar has dissolved and the juice is simmering.
Reduce the heat just enough to maintain a simmer.
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Reduce to a syrup:
Simmer for about an hour or until the juice has a syrupy consistency and has reduced to 1 to 1 1/4 cups.
If you would like your pomegranate molasses to be sweeter, add more sugar to taste during cooking.
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Keep chilled in a jar:
Pour into a glass. Let cool down. Keep chilled in the fridge.
| nutritional information (per serving) | |
|---|---|
| 58 | calories |
| 0g | Fat |
| 15g | carbohydrates |
| 0g | protein |
