How to Make Pomegranate Molasses

How to Make Pomegranate Molasses ~ an easy method for making this authentic classic Middle Eastern condiment right in your own kitchen with pomegranate juice!

I recently discovered pomegranate molasses and there’s been no looking back since. It’s a condiment that is really just a concentrated form of pomegranate juice, and it’s been used in Persian and Arabic cuisines for centuries. It has no relationship to molasses as we know it except that it has a similar consistency. Actually, its like no other food or condiment I can think of. The flavor is intensely sweet tart, and it can be used in everything from meat glazes to salad dressings to desserts.

It’s truly a wonder condiment because it intensifies the flavor of so many foods without adding fat or salt. It works really well with the slightly bitter flavor of cabbages and greens. I’ve drizzled it on Seared Red Cabbage Wedges, Brussels sprouts, and spinach, and I’m just getting started.

Pomegranate molasses can be a little hard to find, so I was thrilled to learn that you can make it so easily at home. The process is surprisingly easy — a little sugar, a touch of fresh lemon juice, and a quart of pomegranate juice (now available in all supermarkets since it’s become known as a ‘power food’) gets slowly reduced down on the stove into a thick syrup. That’s it. I like to put it in a bottle with a pour spout so I can control the drizzle factor. But you can bottle or jar it any way you like.

It’s interesting because for me, fresh pomegranates are gorgeous, but don’t have that much flavor. In fact, biting down on the seeds can be a disappointing experience, the inner pith is bitter, and they only contain a tantalizingly miniscule burst of juice. But in this reduced syrup form, you can really taste the unique flavor of the fruit. You’ll love this, and you won’t be able to stop drizzling it on anything and everything.

There you have it, yet another creative but simple holiday or host gift. But I wouldn’t blame you if you keep it for yourself. That’s my plan.

homemade pomegranate molasses
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3.34 from 6 votes

Minimal Monday: Pomegranate Molasses

Author Sue Moran

Ingredients

  • 1/2 cup sugar
  • 1 Tbsp lemon juice
  • 1 qt pomegranate juice I used Pom

Instructions

  • Put the sugar, lemon juice and pomegranate juice in a heavy pot, I used a large enameled cast iron stew pot. Set the heat to medium and stir until the sugar dissolves. Turn the heat down to somewhere between medium and medium low and continue heating the mixture until it has reduced to a thick syrup. This will take anywhere from 70 to 120 minutes, depending on the size of your pot and the level of heat. The liquid should be just simmering if you want to make the quickest work of it.
  • When the liquid is thick and syrupy, and has reduced to about a cup or a cup and a half, take it off the heat. Let it cool in the pan for about 15 minutes, then transfer to a bottle or jar. Cool it completely before putting on a lid and then refrigerate.
  • Note: if you cook the juice down too far it will not remain fluid as it cools.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Note:

  • If you’re unsure about whether the molasses has reduced enough, pour it into a Pyrex measuring cup to check. I reduced mine to one cup and it is quite thick. Debby marked the starting level on a wooden spoon, and then used that to check her progress, which I thought was a great idea. You can also use a long toothpick or wooden skewer. It’s very much like jam making; the liquid will visibly  change its appearance when it’s close to being done. it becomes very thick and glossy, and viscous bubbles will cover the entire surface.
How to Make Pomegranate Molasses ~ an easy method for making this authentic classic Middle Eastern condiment right in your own kitchen with pomegranate juice! #easy #recipe #diy #authentic #pomegranate #juice #middleeastern #syrup #condiment #sauce #homemade

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23 Comments

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  • Reply
    Lara
    April 2, 2020 at 1:59 pm

    This recipe was easy, delicious and cheap!! It came out perfect when I made it the other day and it’s SO SO yummy, quarantine lifesaver. I’ve used this as a replacement for some recipes that call for balsamic and so far so good. Also, I only put mine on the stove top for a total of 45-60mims instead of the suggested 70-120mins. Maybe, that can fix some of the comments below. 🙂 Thank so much for sharing. Hope you & your family are staying safe!

  • Reply
    Michael
    January 24, 2020 at 10:05 pm

    Made my first batch and can’t wait to try it out! Following the recipe and presto with adult supervision I got the results you promised! Cheers!

  • Reply
    Karen
    October 6, 2018 at 8:33 pm

    I love your site, and all the essays are super informative and helpful. Tomorrow I’m making this dish, but my first go at pomegranate molasses was a fail: I ended up with a cup of hard candy. So I’m going st it a second time, and plan to stop before I get down to one cup. I’ll keep you posted.

    • Reply
      Sue
      October 7, 2018 at 9:00 am

      It can be a little tricky, I guess better to err on the side of caution, I’ll make a note in the recipe Karen.

  • Reply
    Genny
    December 22, 2017 at 9:01 pm

    Might be a good idea to include that if you overheat or overcook it turns into spun sugar. Mine was so hard it wasn’t syrup anymore but concrete. Ugh.

    • Reply
      Sue
      October 2, 2018 at 9:38 pm

      Yes, you do have to be careful not to make pomegranate candy!

  • Reply
    Genny
    December 15, 2017 at 7:39 am

    How do you store this and how long can you store it for?

    • Reply
      Sue
      December 15, 2017 at 7:40 am

      I store it in the cupboard, and it will keep for a long time, Genny, at least a month or two.

  • Reply
    Phyllis
    January 18, 2014 at 9:33 am

    I am going to try this. I also make apple syrup with nothing but fresh apple cider. Boil it slowly until it reaches the consistency you would like, thin for syrup, thicker for a molasses. I don’t add any sugar but you can if you wish. Try it sometime, you will love it. I live close to Apple Hill in No. Calif. so it isn’t a problem to get the fresh cider. Awesome smell in your kitchen when cooking it.

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