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 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 a head 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 but 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 a 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 in the refrigerator.