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
3.34 from 6 votes

Minimal Monday: Pomegranate Molasses

Author Sue Moran


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


  • 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 tries to provide accurate nutritional information, these figures are only estimates.


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

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

  • Reply
    December 15, 2017 at 7:39 am

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

    • Reply
      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
    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.

  • Reply
    August 26, 2013 at 12:28 pm

    I don’t see why not, but even on the stove you don’t have to babysit it too much, just at the end.

  • Reply
    Patricia Reitz
    December 20, 2012 at 2:39 am

    Oh my – pomegranate love! Too bad I used the last of my poms just the other day. Pinning this recipe for next time!!

  • Reply
    December 18, 2012 at 7:21 pm

    you can add a tablespoon of vodka to it after you remove it from the heat and before you put it in the jar or what have you, to help preserve it.

  • Reply
    Mary Younkin
    December 18, 2012 at 2:42 pm

    This sounds absolutely AMAZING! I can’t even imagine how hard it would be to make pomegranate juice from scratch. I find pomegranates just as disappointing as you do, despite their gorgeous appearance.

  • Reply
    December 17, 2012 at 9:06 pm

    I’ve always wanted to try make the actual juice…one of these days.

    • Reply
      Sue/the view from great island
      December 17, 2012 at 9:21 pm

      Now that would be an interesting project! I wonder how many pomegranates it would take to make a glass of juice. A lot, I bet.

  • Reply
    Debby Foodiewife
    December 18, 2012 at 1:24 am

    Thanks so much for the Blog Love and the link! When I first made this, I thought to myself that the color would make a beautiful nail polish. It’s so easy to make, isn’t it? I’m honored to be featured on your blog, because I’m a HUGE fan of yours!

  • Reply
    l o v e l y t h i n g s
    December 17, 2012 at 10:28 pm

    I’ll bet this is delicious…and I’m with you on the fresh pomegranate. I love the beauty of them, but then what?

  • Reply
    Heather Schmitt-Gonzalez
    December 17, 2012 at 9:58 pm

    I have to agree – this stuff is amazing! It reminds me of a really good, aged balsamic. I just want to lick it from a spoon.

  • Reply
    Sam @ My Carolina Kitchen
    December 17, 2012 at 8:56 pm

    I just read a recipe in one of Rozanne Gold’s cookbooks calling for pomegranate molasses. I had no idea where to buy it and low and behold, here is a homemade version on your blog today. Thanks!

    • Reply
      Sue/the view from great island
      December 17, 2012 at 9:15 pm

      I found some in the new Middle Eastern section of my supermarket, but it’s so much more fun to make it yourself!

  • Reply
    Averie @ Averie Cooks
    December 17, 2012 at 8:07 pm

    This is like the best marriage of where pomegranate juice meets like a balsamic vinegar reduction. And creates…pom molasses. Oh, I swear, I could pour this on anything & everything! This is so me, Sue!

    • Reply
      Sue/the view from great island
      December 17, 2012 at 9:14 pm

      I guess balsamic vinegar is the best comparison to this, they both have such intense flavor. The pomegranate molasses has a nice fruitiness that balsamic vinegar doesn’t have, though.

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