Pomegranate molasses is a reduction of Pomegranate juice and sugar and is very commonly used in Middle Eastern recipes. It can be easily made at home using just fresh pomegranate juice, sugar and lemon juice. Here is how to make it.
Pomegranate Molasses Recipe is basically a well-used, frequent ingredient in Middle Eastern cuisine. It is made by reducing the juice of Pomegranate with an iota of sugar and lemon juice.
Pomegranate Molasses is a deep dark red, musky syrup which can be stored under refrigeration for quite a few days. It can also be used to make a variety of dishes giving them a typical fruity and tart flavor.
Moreover, the subtle flavour of Pomegranate Molasses Recipe changes the taste of the dish by far and wide. Use this yummy concoction while preparing those unique dishes for dinners or parties. Simple to make and easy to assemble, Pomegranate Molasses lends such a promising flavour to your meals that you would remember its taste for years.
Bookmark it quick recipe and prepare this Middle Eastern delight at home within no time!
Why do Pomegranate Molasses turn bitter sometimes?
When the pomegranate kernels are not separated from the rind properly, some of the rind gets mixed in the juice. This causes the bitternss in the molasses. So while juicing the pomegranates, make sure the rind doesn’t go in it.
Can you use canned juice to make the molasses?
Canned juice have other stuff added to it which we are not sure of. So I recommend making molasses using fresh pomegranate juice only.
How to make Pomegranate juice?
If you have a juicer, you just trow in the pomegranate kernels and it will do it’s job. But if you do not have a juicer, just throw the kernels in a blender and blend just until the kernels are crushed. Now strain the mixture through a soup strainer. Use a spatula to press down to get maximum juice from the seeds.
Where to use Pomegranate Molasses?
Often, I also add it in some of the marinades to grill my meat.
The deep red color gives a lovely hue to the drinks when mixed with other ingredients and the slight tang in the chicken curry is worth dying for!
Pomegranate Molasses is a necessary ingredient while making Baba Ganoush and it gives this dip a very peculiar flavour.
It is also added in another Middle Eastern Dip called Baba Ganoush
Tips to make best Pomegranate Molasses
Use only fresh pomegranate juice to make the molasses.
Traditionally sugar and lemon juice is not added in the molasses. It’s only the pomegranate juice that is reduced. But, sometimes the pomegranate that we get are not that sweet and juicy. Hence I like to add some sugar. You can totally skip it.
Be careful while peeling the pomegranate. If the white part comes while juicing, it will make the molasses bitter.
Keep removing the foam that collects while cooking the molasses.
Is Pomegranate Molasses same as Pomegranate Concentrate?
Pomegranate Molasses is different from the Pomegranate Concentrate which is also called grenadine syrup. It is much tart and syrupy than the syrup and it much darker in colour.
How to store Pomegranate Molasses?
Pomegranate Molasses keeps well at room temperature for a long time. Keep it in a cool and dry place away from sunlight. I personally like to refrigerate the jar as it keeps it’s temperature constant in the sweltering heat of India.
You can easily store this molasses for upto a year, even more, if stored well. The canned bottle of pomegranate molasses can be stored for upto 10 years.
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Pomegranate Molasses Recipe
Pomegranate molasses recipe is a reduction of Pomegranate juice and sugar and is very commonly used in Middle Eastern recipes.
- 5 cups Fresh Pomegranate Juice
- 1/2 cup Granulated Sugar
- 1 tbsp Lemon Juice
Add pomegranate juice in a heavy bottom pan.
Add sugar and lemon juice and bring the mixture to a boil.
Simmer the heat and let the mixture cook for 2 and 1/2 to 3 hours on low heat till it thickens up.
Remove from heat and cool.
Store in an air tight container in refrigerator for up to 3 months.
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