Pomegranate molasses is an essential ingredient in traditional Middle Eastern cooking and it is made by reducing pomegranate juice. Here is how to make pomegranate molasses 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
Learn how to make pomegranate molasses at home using just 3 ingredients.
Pomegranate molasses is a well-used, traditional ingredient in Middle Eastern cuisine. It is made by reducing the juice of pomegranate. Sometimes, a little sugar and lemon juice is added to it for some taste enhancement.
Middle Eastern Pomegranate Molasses is deep dark red in color and has a fruity, tangy, and musky flavor. It is naturally vegan and gluten-free. This molasses is used to make a variety of dishes giving them a typical fruity, earthy, and tart flavor.
Although it is available in stores these days, making it at home has many benefits.
- It is made using fresh and best ingredients.
- There are no added preservatives, flavors, colors or chemicals.
- It is much economical to make at home.
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 very sweet and juicy. Hence I like to add some sugar. You can totally skip it.
How To Make Pomegranate Molasses
Take Out The Pomegranate Arils
Wash the pomegranates and wipe them using a kitchen cloth.
Now cut the pomegranate in half using a sharp knife.
Keep a large bowl on the kitchen counter and hold one-half of the pomegranate over the bowl with the cut side down.
Now start to hit the pomegranate using something heavy. I used my rolling pin but you can also use a meat tenderizer. Keep rotating the pomegranate as you go.
The arils will start to fall in the bowl. Keep hitting until all the seeds are collected in the bowl. If a few seeds are still left, then take them out using fingers.
Deseed all the pomegranates in the same manner.
Make the Pomegranate Juice
Once you have taken out all the arils, check for any rind or membrane that is attached to them. 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.
Make The Molasses
Measure 5 cups of pomegranate juice and add it to a pan along with ½ cup granulated sugar, and 1 tablespoon lemon juice. You can skip adding sugar if the juice is very sweet.
Cook on medium heat until the mixture thickens up.
Using a slotted spatula, keep removing the foam that collects on top while cooking.
It will take 45 minutes-1 hour for the juice to thicken up to the right consistency.
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.
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. Keep in mind that the molasses will thicken further upon cooling.
You will get 1 to 1 and ¼ cups of cooked molasses from 5 cups of juice.
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 it until use.
Frequently Asked Questions
When the pomegranate arils are not separated from the rind properly, some of it gets pureed along with the arils. This causes bitterness in the pomegranate molasses. So make sure there is no rind attached to the arils before juicing.
Canned juice has other stuff added to it which we might not know about. 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.
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 few teaspoons in sparkling water or iced teas for a refreshing drink. 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.
You can also add it to the marinades for chicken, fish, or veggies or brush a little while the meat or veggies are grilling.
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 these dips a very peculiar flavor.
You can also top it over ice cream or any other desserts.
Storage Suggestions
Pomegranate molasses keeps well at room temperature for a long time (3-4 weeks). Keep it in a cool and dry place away from sunlight.
You can also freeze it for up to a year. Thaw and use.
The canned bottle of pomegranate molasses can be stored for up to 10 years.
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Recipe Card
How To Make Pomegranate Molasses Recipe
Ingredients
- 5 cups fresh pomegranate juice
- ½ cup granulated sugar (optional, use if you like it sweeter)
- 1 tablespoon lemon juice
Instructions
Take Out The Pomegranate Arils
- Wash the pomegranates and wipe them using a kitchen cloth.
- Now cut the pomegranate in half using a sharp knife.
- Keep a large bowl on the kitchen counter and hold one-half of the pomegranate over the bowl with the cut side down.
- Now start to hit the pomegranate using something heavy. I used my rolling pin but you can also use a meat tenderizer. Keep rotating the pomegranate as you go.
- The arils will start to fall in the bowl. Keep hitting until all the seeds are collected in the bowl. If a few seeds are still left, then take them out using fingers.
- Deseed all the pomegranates in the same manner.
Make the Pomegranate Juice
- Once you have taken out all the arils, check for any rind or membrane that is attached to them. 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.
Make The Molasses
- Measure 5 cups of pomegranate juice and add it to a pan along with ½ cup granulated sugar, and 1 tablespoon lemon juice. You can skip adding sugar if the juice is very sweet.
- Cook on medium heat until the mixture thickens up.
- Using a slotted spatula, keep removing the foam that collects on top while cooking.
- It will take 45 minutes-1 hour for the juice to thicken up to the right consistency.
- 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.
- 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. Keep in mind that the molasses will thicken further upon cooling.
- You will get 1 to 1 and ¼ cups of cooked molasses from 5 cups of juice.
- 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 it until use.
Did you make this recipe? Let me know!