Description
This homemade pomegranate molasses recipe yields a rich, tangy, and slightly sweet syrup made by reducing pomegranate juice with sugar and lemon juice. Perfect for adding depth of flavor to marinades, dressings, sauces, and Middle Eastern dishes.
Ingredients
Scale
Ingredients
- 3 cups pomegranate juice
- 1/2 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Combine Ingredients: In a saucepan or dutch oven over medium heat, combine the pomegranate juice, granulated sugar, and freshly squeezed lemon juice. Stir the mixture until all the sugar is fully dissolved.
- Simmer and Reduce: Bring the mixture to a low simmer and let it cook gently for 50 to 55 minutes. During this time, the liquid will reduce and thicken into a syrupy consistency.
- Cool and Store: Remove from heat and allow the pomegranate molasses to cool in the pan for at least 10 minutes. Transfer the cooled syrup to a clean glass jar and store it in the refrigerator. It will keep well for up to 6 months.
Notes
- Use fresh pomegranate juice for the best flavor and natural sweetness.
- Keep the heat low to avoid burning the syrup as it reduces.
- Stir occasionally during simmering to prevent sticking and ensure even cooking.
- The molasses will thicken further upon cooling—if it gets too thick, you can thin it slightly with a splash of water before using.
- This syrup is excellent for dressings, glazes, marinades, and desserts, adding a unique tart sweetness.
