Pomegranate Molasses

Middle Eastern

With a pomegranate tree on the property, and after harvest one year, we crushed the abundant seed juice and cooked it down. This syrup is delicious over lamb, as in Grilled Leg of Lamb with Pomegranate Molasses, or over chicken or pork. It is quite a treat drizzled over vanilla ice cream! This makes a wonderful gift.
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon lemon juice
1 Combine all ingredients in a saucepan or deep skillet (a wider diameter will allow it to reduce more quickly).

2 Bring to a boil, then immediately reduce to a simmer. Cook for 30 to 45 minutes, until reduced to 1.75 cups. The time will vary greatly depending on the size of your pan. The consistency should be like warm honey or chocolate syrup - it will thicken quite a bit as it cools. If you find it is not thick enough when cooled, you can heat it again until desired consistency is reached.

3 Store in the refrigerator in a sealed jar or bottle.

cups  use metric
original recipe yield: 1.75 Cups

If you use our recipes - please give foodie kitchen credit and link to