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Pomegranate Molasses

Pomegranate Molasses

  • Prep

    5 m
  • Ready In

    1 h 5 m
flying chef

flying chef

Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Bring the 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.
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Reviews

istanbuljaguar
11

istanbuljaguar

6/16/2009

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.

norcaljohnny
7

norcaljohnny

2/27/2009

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!

S3
7

S3

6/26/2008

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.)

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