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 Pomegranate Molasses Recipe.
Pomegranate Molasses is 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, earthy and tart flavor.
The subtle flavour of Pomegranate 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 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 bitterness 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 throw 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 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.
Where to use Pomegranate Molasses?
I use it while preparing various Mocktails, Cocktails and Coolers. Stir a little in sparking water or iced teas for a refreshing flavour.
Also, a Middle Eastern Chicken Curry which is prepared using Pomegranate Molasses is a hit in our house.
Often, I also add it in some of the marinades to grill my meat or brush a little while 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 in my salad dressings as it lends a very complex acidity to the dressing as opposed lemon or vinegar.
Pomegranate Molasses is a necessary ingredient while making Muhammara and 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.
You might also like
Pomegranate Molasses Recipe
Pomegranate Molasses
Pomegranate molasses recipe is a reduction of Pomegranate juice and sugar and is very commonly used in Middle Eastern recipes.
Ingredients
- 5 cups Fresh Pomegranate Juice
- 1/2 cup Granulated Sugar
- 1 tbsp Lemon Juice
Instructions
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.
Recipe Notes
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.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Emine
Hello Neha, from France,
I just discovered your blog today and you have wonderful recipes and beautiful photos. Thank you for sharing your indian recipes. I love indian cuisine.
I am a turkish woman born in Turkey and growned up in France. I was surprised to find few recipes from Middle-Eastern countries such as this pomegranate molasse. I really love the tangy taste of this molasse and use it in my kitchen (in bulgur salad called “kisir” in turkish, in stuffed bell peppers/eggplants/zucchinis called “dolma”, in babagannush, in a dip called muhammara, in lentil köfte, in bulgur kôfte and in green salads in place of a vinaigrette or lemon).
Your recipe is good but I am sorry it is not the real way we do it : we use nothing but the pomegranate juice to do the molasse.
We use tangy kind of pomegranates.
We take care to sort carefully the seeds from the white skins (these would give a bitter taste to the molasse).
When juicing the seeds be careful not to crush the hard and white part of the seeds too, it would give bitterness too, so we juice them carefully.
And during the cooking, we take away the foam that is forming on the surface. 10 liters of juice cooks roughly 4 and half hours and finally you have 1 liter and some 300 milliliters. To know if it is ok, we put a little tee spoon of the cooked juice in a plate, we let it cool and there we can see the texture : it should be more thick than a syrup.
That’s it. As it is a long and hard work, pomegranate molasses are expensive ; those bought in supermarkets are full of sugar, citric acids and other chemicals… Done at home is the best !
Thanks again for your mouth watering recipes.
Neha Mathur
Hello Emine. Thanx a lot for taking out time and leaving your feedback. It’s always good to learn from the experts 🙂 I will include your tips in the post. Thnx again for sharing these valuable tips with me 🙂