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Homemade Pomegranate Molasses

Scott Phillips

Yield: Makes about 1 cup

A key ingredient in many Middle Eastern dishes, this thick, tart syrup is simple to make from pomegranate juice.


  • 4 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 3 Tbs. fresh lemon juice


  • Combine the pomegranate juice, sugar, and lemon juice in a saucepan. Simmer, stirring occasionally at first to dissolve the sugar, until syrupy, about 50 minutes. Cool for about 30 minutes, then pour into a glass jar to cool completely. If your molasses thickens too much while cooling, just add a little water to thin it to pourable consistency. Cover and refrigerate until ready to use.

Make Ahead Tips

The molasses will keep, covered and refrigerated, for 6 months.


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