How to Make Your Own Pomegranate Molasses at Home
When preparing a new salmon recipe from Israeli Chef Michael Solomonov's new cookbook, Zahav - A World of Israeli Cooking, I needed pomegranate molasses but couldn't find any at our local supermarket so I decided to make my own. It's very easy to prepare but does take time to cook down, then cool down before using.
If you know you're going to need it ahead of time, you can find prepared pomegranate molasses at Amazon. They have multiple brands to choose from but I have not tried any at this time to recommend I'm sure they are pretty good based on the reviews.
What you can find at most supermarkets is a pomegranate juice product by Pom Wonderful. When you reduce their juice with some sugar and lemon juice, you end up with very nice pomegranate molasses.
Pomegranate Molasses Recipe
- 4 cups pomegranate juice
- ½ cup sugar
- 1 juice of lemon
- Combine the pomegranate juice, sugar, and lemon juice in a large saucepan and heat over medium-high heat until the sugar dissolves completely. Be sure to stir while this is taking place.
- When the sugar is dissolved, bring the juice to a simmer and reduce the heat enough to maintain a low simmer. Let the syrup cook down for about an hour until it reaches a syrupy consistency. If you measure it out in a measuring cup, you would probably end up with about 1¼ to 1½ cups of pomegranate molasses but who's going to measure it out?
- Remove the pan from the heat and let it cool down for 20 minutes. Pour the molasses into a glass jar and let it cool down completely before putting the lid on and storing it in the refrigerator.