Pomegranate molasses is an essential ingredient in traditional Middle Eastern cooking and it is made by reducing pomegranate juice and sugar. Make it at home using my simple recipe (vegan, gluten-free)
Here are some more Middle Eastern recipes that you can try – Mutabal, Black Bean Hummus, Falafel, Za’atar, and Traditional Tabouli Salad.
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About This Recipe
Pomegranate molasses is a well-used, traditional 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 that can be stored under refrigeration for quite a few days and is used to make a variety of dishes giving them a typical fruity, earthy, and tart flavor.
The subtle flavor of molasses 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, it lends such a promising flavor to your meals that you would remember its taste for years.
This Pomegranate Molasses is,
- Easy to make
- Made with just 3 ingredients
- Vegan, gluten-free
- Fruity
- Tangy & bright
- Known to add flavor in Middle Eastern dishes
Ingredients
Pomegranate molasses requires just 3 ingredients, pomegranate juice, sugar, and lemon juice.
Try to use freshly squeezed pomegranate juice for the best result. But if you are pressed with time, get the juice from the store. Make sure there is nothing added to the juice though.
Traditionally, sugar and lemon juice are not added to pomegranate molasses. It’s only the pomegranate juice that is reduced. But, sometimes the pomegranate that we get is not that sweet and juicy. Hence I like to add some sugar. You can totally skip it.
How to make Pomegranate Molasses?
Start by making the pomegranate juice. You will need 8-10 large pomegranates to get 5 cups of juice. Wash the pomegranate and cut it in half. Now hold one half in your hand with the cut side facing a large bowl and start to hit the pomegranate with something strong. I like to use my rolling pin. The arils will start to fall in the bowl.
Once you have taken out all the arils, check for any rind or membrane that is attached to the arils. This step is very important because if there is any rind or membrane attached to the arils while juicing, it will make the molasses bitter and you will not want to use it.
Now transfer the arils to the large jar of a high-speed blender and pulse until the arils are just broken. Do not grind too much otherwise the hard part of the seeds will also cause bitterness. Pass the juice through a mesh strainer and keep pressing it with the back of a ladle to extract as much juice as possible. Discard the leftover.
Add 5 cups of pomegranate juice, ½ cup granulated sugar, and 1 tbsp lemon juice to a wide large pan. You can skip adding sugar if the juice is very sweet.
Cook on medium heat until the mixture thickens up. Keep stirring at regular intervals to avoid the molasses burning from the bottom of the pan. The last 10-15 of cooking are very crucial. The molasses cook very fast at the end and sometimes become very hard after cooling. So be very vigilant. Keep removing the foam that collects on top while cooking.
To check if it is cooked to the perfect consistency, do a spoon test. Dip the spoon in the molasses and trace a line across the back of the spoon with your fingertip. If the line remains visible, it is cooked perfectly.
You will get 1 to 1 and ¼ cups of cooked molasses from 5 cups of juice. Add more sugar if the molasses is not sweet enough for your taste.
Remove the pan from the heat and let the pomegranate molasses cool down for 10 minutes. Transfer it to a clean glass jar and refrigerate until use.
Frequently Asked Questions
When the pomegranate kernels are not separated from the rind properly, some of the rinds get mixed in the juice.
This causes bitterness in the pomegranate molasses. So while juicing, make sure the rind doesn’t go in them.
Canned juice has other stuff added to it which we are not sure of. So I recommend making molasses using fresh pomegranate juice only. If you have to use canned juice, make sure it is only juice and nothing else is added to it.
If you have a juicer, you just throw the aril in it and it will do its job.
But if you do not have a juicer, just throw the kernels in a blender and blitz 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.
It 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 color.
This happens, when you overcook the pomegranate molasses. Therefore, always keep an eye while preparing it and assure that it doesn’t get overcooked.
Usage Suggestions
I use it while preparing various mocktails, cocktails, and Coolers. Stir a little in sparkling water or iced teas for a refreshing flavor. I add a little to some fresh orange juice, top the glass with club soda and my refreshing summer punch is ready in no time.
Often, I also add it in some of the marinades to grill my meat or brush a little while the meat is grilling.
Drizzle a little over grilled vegetables along with some EVOO.
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!
I like to add it to my salad dressings as it lends a very complex acidity to the dressing as opposed to lemon or vinegar.
It is a necessary ingredient while making Muhammara and Baba Ganoush and it gives this dip a very peculiar flavor.
You can also top it over ice cream or any other desserts.
Storage Suggestions
It 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 its temperature constant in the sweltering heat of India.
You can easily store molasses for up to a year, even more, if stored well. The canned bottle of pomegranate molasses can be stored for up to 10 years.
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Recipe Card
Pomegranate Molasses Recipe
Ingredients
- 5 cups fresh pomegranate juice
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Start by making the pomegranate juice. You will need 8-10 large pomegranates to get 5 cups of juice. Wash the pomegranate and cut it in half. Now hold one half in your hand with the cut side facing a large bowl and start to hit the pomegranate with something strong. I like to use my rolling pin. The arils will start to fall in the bowl.
- Once you have taken out all the arils, check for any rind or membrane that is attached to the arils. This step is very important because if there is any rind or membrane attached to the arils while juicing, it will make the molasses bitter and you will not want to use it.
- Now transfer the arils to the large jar of a high-speed blender and pulse until the arils are just broken. Pass the juice through a mesh strainer and keep pressing it with the back of a ladle to extract as much juice as possible. Discard the leftover.
- Add 5 cups of pomegranate juice, ½ cup granulated sugar, and 1 tbsp lemon juice to a wide large pan. You can skip adding sugar if the juice is very sweet.
- Cook on medium heat until the mixture thickens up. Keep stirring at regular intervals to avoid the molasses burning from the bottom of the pan. The last 10-15 of cooking are very crucial. The molasses cook very fast at the end and sometimes become very hard after cooling. So be very vigilant. Keep removing the foam that collects on top while cooking.
- To check if the molasses is cooked to the perfect consistency, do a spoon test. Dip a spoon in it and trace a line across the back of the spoon with your fingertip. If the line remains visible, it is cooked perfectly.
- You will get 1 to 1 and ¼ cups of cooked molasses from 5 cups of juice. Add more sugar if it is not sweet enough for your taste.
- Remove the pan from the heat and let the pomegranate molasses cool down for 10 minutes. Transfer it to a clean glass jar and refrigerate until use.
