Prep 1 min
Cook 45 mins
This is a way to make pomegranate molasses if you do not have access to a middle eastern grocery store, but can get pomegranate juice.
- Combine all ingredients.
- Simmer and reduce until there is only 1 cup of liquid remaining.
This tastes the same or better than storebought. I usually decrease the sugar in recipes 25%, so did that here. Because of that, I also halved the lemon. It took an hour before this became syrupy. It was closer to 3/4 cup than one. I let it cool 30 minutes before refrigerating. Can't wait to try it in a variety of recipes!
I don't know what pomegranate molasses should taste like but I needed some to make Iraqi Fish With Pomegranate and Loomi (Samak Tibsi) and the store that I seen this product in no longer carries it. I simmered it about an hour to get the intended reduction. It's not a thick syrup but it is very flavourful.
I only gave this recipe 3 stars because, it never really got thick even after simmering for 30 minutes. I boiled it for an additional 10 but got only a thin syrup which was fine since I was using this in a salad dressing. The flavor was wonderful though. I will make this again.