Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

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

Preparation

  • 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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks