Middle Eastern cuisine uses a syrup called pomegranate molasses. Its vibrant ruby red hue and sweet and sour flavor pair well with a wide variety of other ingredients. Although it is frequently seen in Middle Eastern markets, it is simple to make at home provided you can find pomegranate juice, which is now widely available in supermarkets.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 1 1/2 cups |
Ingredients
- 4 cups pomegranate juice
- ½ cup white sugar
- ½ cup lemon juice
Instructions
- Bring pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.
Reviews
Why search high & low to buy this when it’s this easy to make?!
This is awesome! I used it for a lamb roast, as suggested in another recipe. But I had some left over….I used the leftover for a vinaigrette base-what an Awesome idea!!! This is so simple to make, I will definitely make it again.
An intensely tart syrup!
OMG let me tell you how wonderful it is!! For me it took over an hour but it was oh so worth it! I did chef Johns lamb with the molasses with it, wow what a wonderful taste. I’ve been doing it each year for Passover and we all love it ??! You need to give it a try, next I will be trying it on this other recipes for BBQ sauce!
Turned out great. Easy to make. Use a heat diffuser/ simmer ring to greatly help in preventing scorching. Mine took a little over 2hr. Remember it comes out as a thick syrup. Went from 4 cups of juice to 1 cup syrup.
Delicious and fun to make and store.
Made this following the recipe exactly and put them over chicken meatballs from another site. The only issue I had was that it seized up after it was done and I was unable to save it for another day. The flavor was great. I think next time I would just keep it warm so that it doesn’t seize. Otherwise, it was great.
Great and easy recipe! I only used a fourth of the ingredients to make just enough to flavor some cream cheese icing I was making and give it some color! Had a little bit left over and used it on some grilled chicken and it was great!
I have friends in southeastern Turkey and each family makes this in their home each year. They love it drizzled on a salad with olive oil and lemon. But there, they only reduce the pomegranate juice plain.
this is great! how middle easter(perisan to be exact) use this is with a curry chicken over rice and you pour some of this over the rice and chicken..result is delicious!
I made this recipe when I had some left over pomegranate juice that I would’ve thrown out. It cooked down very well to a good syrup. It was very sticky though so be careful! Maybe I would rate this higher if I liked pomegranate, but the taste wasn’t my thing. Don’t let that turn you off though. I encourage anyone with some leftover pomegranate juice to try this recipe, just to see if it suits their tastes. (I would make a small batch first, then make more if you like it.)