Make Pomegranate Molasses at home with this simple 3 ingredient recipe. With a flavor profile that is both sweet and tangy, pomegranate molasses is a widely-known staple in many Middle Eastern cuisines. With its complex flavors and color it can elevate both sweet and savory dishes with taste, color and consistency that is very unique. You will love it in your salad dressings, marinades and over Panna cotta, Cakes, Ice creams, Yogurt, Pancakes, Waffles, Grilled veggies and even over Grilled meat.
What is Pomegranate Molasses
Pomegranate molasses is a traditional thick syrup made by boiling and reducing pomegranate juice with sugar and lemon juice. It is an ingredient used in the Middle Eastern cuisine. Pomegranate molasses is rather intense in flavor so has a number of applications, both sweet and savory.
Much like you might reach for vinegar, such as balsamic, in a vinaigrette dressing or marinade, pomegranate molasses adds acidity with a bit of sweetness. Sprinkled over salads, stirred into dips and sauces and over soups or stews, it is a flavor-changer with a beautiful ruby color.
Another way to use pomegranate molasses in savory cooking is by drizzling it over grilled or roasted vegetables. Brussels sprouts, which tend to be a bit bitter and earthy, benefit from the tanginess of this syrup. Roasted squash, with caramelized edges, take on a welcome brightness which helps to balance out its flavor.
Using pomegranate molasses as a glaze for grilled or roasted meats creates a flavorful exterior and a desirable caramelized finish. Even a small drizzle can elevate a dish with its sweet-tart complexity.
Simple grilled chicken becomes something quite different altogether. When finishing a lamb roast or meatballs pomegranate molasses tempers the intensity of its flavor and takes it into a new direction.
On the sweet end of the spectrum, pomegranate molasses is a perfect component to a number of desserts. Perhaps one of the simplest applications of pomegranate molasses is drizzling it over vanilla ice cream. It is a lovely counterpoint to the creaminess and sweetness of a custard-based dessert, as well, such as panna cotta.
It also brings something special to chocolate truffles or a bittersweet chocolate sauce. With wine-like notes, it has a place in a number of dessert applications.
Pomegranate molasses has a place in a number of cocktails, as well as non-alcoholic beverages. Adding it to sparkling water or seltzer is the simplest way to enjoy it in a drink. Beyond that, consider it a suitable mixer for special cocktails, with or without alcohol.
Homemade Vs Store-bought
While many Middle Eastern markets carry pomegranate molasses, it is really quite simple to make at home with just a few ingredients; pomegranate juice, sugar, and lemon. With a saucepan and a little bit of time, you can create your own pomegranate molasses which allows you the ability to adjust it to your taste, making it as sweet and as tart as you like.
You can make this from store bought pomegranate juice too but the flavor is no where near to making it from fresh Homemade Pomegranate Juice.
The best time to make your own pomegranate molasses is when pomegranates are at the peak of their season. This will ensure that you will get the freshest and best yield from the arils.
How to make Pomegranate Molasses (Stepwise Photos)
If you want to make it from scratch I the way I made, you must deseed the pomegranates and extract the juice first. Alternately use packed pomegranate juice. If you are new to deseeding the fruit, check out this recipe on Pomegranate Juice where I share the steps to deseed and remove the arils.
The next step is to extract the juice with either a blender, food processor or a juicer. I prefer to use a food processor with the plastic kneading attachment. It is best not to use a high speed blender or a blender with a metal blade for this task. We do not want to crush the seeds of the pomegranate arils.
Pulse the machine so the arils are crushed well and not the seeds.
Then, with a very fine mesh strainer or cheesecloth, strain the seeds thoroughly.
Press down with a spoon or a spatula to extract as much juice as possible.
Likewise, extract the juice from the arils in batches.
Make Pomegranate Molasses
To make pomegranate molasses, simply combine pomegranate juice, sugar and lemon juice in a saucepan.
Stir to combine over medium heat until it comes to a boil.
Once the sugar has dissolved and the mixture comes to a boil. You will see some froth on top. Remove and discard it or add it to your herbal tea. I got only a few tablespoons.
Keep stirring as it boils. Allow it to reduce until it is just ¼ of the original volume of the juice. When it is almost done, upon stirring it, you will see the pomegranate molasses bubbles rapidly.
It will be on the thicker side but of pouring consistency. As it cools it begins to turn thicker and thicker. Turn off the heat.
Let cool down for 3 to 4 minutes and check if the consistency is right. It should coat the back of the spoon.
At that point, you can check the consistency by putting a small drop on a plate, allowing it to cool to room temperature. If it holds its shape and is a bit thick it is right. If it is too thin, allow it to simmer a bit longer, checking it occasionally.
It looks thick but if you tilt the plate it should still be of thick flowing consistency and not runny. As it cools down, it will thicken considerably. After cooling down completely the consistency should be similar to honey .
Cool down completely and pour the pomegranate molasses into a glass bottle.
It will keep for 6 months under refrigeration. Bring it to room temperature before use as it turns more thicker after refrigeration.
Ingredients (US cup = 240ml )
- 4½ to 5 cups pomegranate juice (or 9 cups arils)
- ½ cup sugar (adjust to taste)
- 2 tablespoons lemon juice
How to Make Pomegranate Molasses
- Pour pomegranate juice to a large saucepan. Add sugar and lemon juice.
- Bring it to a boil on a medium high flame. Stir well and reduce the heat to medium.
- Simmer until the juice reduces to ¼ of the original quantity.
- Dip a spoon into the molasses and check. It should coat the back of a spoon.
- The other way to find out is by dropping half a teaspoon of molasses on a plate. It should hold shape upon cooling. Tilt the plate, it should be flowing yet of thick consistency.
- It will thicken further upon cooling and resembles the consistency of honey.
- Cool down completely before you pour it to a glass bottle or container. Refrigerate and use with in 6 months. You may need to bring it to room temperature as it becomes thicker after refrigeration.
- Drizzle pomegranate molasses on your salads, marinades, ice cream, grilled vegetables and meat.
- Nutritional Values for each ML.
- Use store bought pomegranate juice for convenience. But fresh homemade juice makes better pomegranate molasses.
- Adjust the amount of sugar as required. You can use add brown sugar.
- Use less lemon juice for less tart molasses. If using lime juice, cut down the quantity.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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