Pomegranate Molasses

Name: Pomegranate Molasses
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 16 servings
Ingredients: 4 cups pure pomegranate juice; 2/3 cup sugar; 1/3 cup freshly squeezed lemon juice

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Prep Time
5 mins
Cook Time
2 hrs
Cooling Time
30 mins
Total Time
2 hrs 35 mins
Servings
16 servings
Calories
67 kcal
Course
Condiments
Cuisine
Middle Eastern

Pomegranate Molasses

Iris Warren

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How to make pomegranate molasses, also known as pomegranate syrup. Use syrup as a sauce, marinade, dressing, or a sweet and tart dessert topping.

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Ingredients

Servings

4 cups pure pomegranate juice (bottled or fresh)
2/3 cup sugar (optional - recommended)
1/3 cup freshly squeezed lemon juice (optional - recommended)

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Instructions

You can make pomegranate molasses with added sugar and lemon juice, or without. I prefer making it with, as it will reduce to a syrup much faster, and the end result will be more tasty. However, you can simply reduce plain pomegranate juice if you prefer, which will take longer and produce a much tarter syrup. Pour pomegranate juice, sugar, and lemon juice (or just the pomegranate juice) into a small saucepan.
Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, until the liquid reduces by 75% to about 1 cup of molasses. If reducing just the juice without sugar, it will take longer to reduce (up to 2 hours), and you will end up with less liquid in the end to reach the syrupy consistency - roughly 3/4 cup syrup.
The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.Remove from heat. The syrup will continue to thicken as it cools. If you are unsure about the consistency, measure the reduced liquid-- it should be roughly 1 cup of syrup (or 3/4 cup for juice alone). If it's a lot more liquid than that, continue reducing.
After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.

Notes

Serving Size: 1 tbsp sauce. For pomegranate syrup with sugar and lemon, the total will be around 1 cup of syrup, or 16 servings. For pomegranate syrup made from juice alone, the total will be around 3/4 cup of syrup, or 12 servings. Nutrition calculated to include sugar and lemon juice.
Note: For all recipes on my website, if I am using pomegranate molasses as an ingredient, I am referring to the sweetened version -- unless specifically noted otherwise.

Nutrition Information

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Calories 67kcal (3%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 6mg (0%) Potassium 139mg (4%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 1IU (0%) Vitamin C 2mg (2%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 67 kcal

% Daily Value*

Calories	67kcal	3%
Carbohydrates	17g	6%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	6mg	0%
Potassium	139mg	3%
Fiber	1g	4%
Sugar	16g	32%
Vitamin A	1IU	0%
Vitamin C	2mg	2%
Calcium	7mg	1%
Iron	1mg	6%