Homemade Pomegranate Molasses and How To Use It
Sweet and tangy pomegranate molasses is an essential and transformative ingredient in Middle Eastern cuisine. It's used in a variety of recipes and adds a bright, tangy and sweet flavour, which is often the perfect contrast to warm spices. It may not always be easy to find depending on where you live, so I'm going to walk you through how to make it at home.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 litre pomegranate juice (1000 ml)
- 1/4 cup lemon juice (45 ml)
- 50 grams granulated sugar (use up to 100 grams, add and adjust as needed)
- 8 large pomegranates (yields 4 cups of juice (approx. 1L))
- 1/4 cup lemon juice (45 ml)
- 50 grams granulated sugar (use up to 100 grams, add and adjust as needed)
Instructions
- 1
Lightly peel the crown of the pomegranates with a small sharp knife until you can start to see the seeds inside
- 2
With the knife, cut crosswise into the pomegranate along the membrane lines made by the white pith and pull it apart into roughly 4 sections
- 3
In a large bowl filled with water halfway, scoop the seeds out of the pomegranate shell while in the water and into the bowl. The white pith will float to the top, allowing you to discard it and be left with just the seeds
- 4
Alternatively, hold the pieces of pomegranate with the seeds facing the a clean bowl and hit the back of it with a spoon into the bowl. The seeds will fall into the bowl
- 5
Strain the seeds from the water and transfer to a large blender. Blend until smooth.
- 6
Pour the blended pomegranates over a mesh strainer lined with a cheesecloth in order to remove all the small seeds, or use a very fine mesh strainer.
- 7
Transfer either the fresh juice if using or the bottled pomegranate juice to a medium sized saucepan. Add the lemon juice and lower amount of sugar listed for each option. Taste and adjust the sugar, keep in mind that the flavour will intensify.
- 8
Allow the mixture to come to a simmer over low heat. It is important that the mixture does not come to a rapid boil as that will make the pomegranate molasses taste overcooked and flavour will not be as vibrant.
- 9
Keep the mixture at a low simmer for 1-2 hours, stirring occasionally.
- 10
The pomegranate molasses is ready once it has reduced down to a thick syrup that easily coats the back of a spoon.
- 11
Cool and store in a clean air tight jar in the fridge for 4-6 months.