Pomegranate Molasses
30m prep 2h cook 2h ready
1 cup This dark, tangy syrup can be used as a base for a cooling spritzer—just add club soda, or sparkling water or wine. Brush it over meats and poultry toward the end of cooking as a glaze. Stir a little into salad dressing, mix it into fruit salads, or use it in the Persian specialty Fesenjoon. Extracting the juice is a nuisance, so feel free to start with store-bought pomegranate juice.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 5 pounds pomegranates (or use 2 cups unsweetened pomegranate juice)
- ½ cup sugar
- ⅓ cup strained lemon juice
Let's Cook
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Step 1.
Roll on the counter to free the juices: 5 pounds pomegranates (or use 2 cups unsweetened pomegranate juice)
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Step 2.
Extract the pomegranate juice as directed above. Ladle the clear pomegranate juice into a deep heavy saucepan and add: ½ cup sugar; ⅓ cup strained lemon juice
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Step 3.
Cook over medium-low heat, stirring until the sugar dissolves, then simmer, uncovered, until the liquid is reduced to 1 cup, about 2 hours. Cool and pour into a sterilized jar. Seal and store refrigerated for up to 3 months.
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