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

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.


Rate or Review

Reviews (1 review)

  • Andrea1046 | 01/26/2019

    Easy and tastes way better than the stuff you buy in the store.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.