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Small jar of pomegranate molasses with a spoon pouring it into the jar on a white plate with a piece of pomegranate beside it on a speckled background
5 from 2 ratings

Homemade Pomegranate Molasses and How To Use It

Yield: 30 servings
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Author: Amina Al-Saigh
Sweet and tangy pomegranate molasses is an essential and transformative ingredient in Middle Eastern cuisine. It's used in a variety of recipes and adds a bright, tangy and sweet flavour, which is often the perfect contrast to warm spices. It may not always be easy to find depending on where you live, so I'm going to walk you through how to make it at home.
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Ingredients
 

Using Bottled Juice:

  • 1 litre pomegranate juice, 1000 ml
  • 1/4 cup lemon juice, 45 ml
  • 50 grams granulated sugar, use up to 100 grams, add and adjust as needed

Using Fresh Juice:

  • 8 large pomegranates, yields 4 cups of juice (approx. 1L)
  • 1/4 cup lemon juice, 45 ml
  • 50 grams granulated sugar, use up to 100 grams, add and adjust as needed

Instructions
 

For the fresh juice (if using)

  • Pomegranate with the top sliced off and some pomegranate seeds showing, with four cuts crossing each other going through it on a wooden cutting board with a knife beside it on a speckled background
    Lightly peel the crown of the pomegranates with a small sharp knife until you can start to see the seeds inside
  • Pomegranate cut into four sections but still attached at the bottom on a wooden cutting board with a knife at the back on a speckled background
    With the knife, cut crosswise into the pomegranate along the membrane lines made by the white pith and pull it apart into roughly 4 sections
  • pomegranate seeds in a glass bowl filled with water with the white pith floating to the top on a speckled background
    In a large bowl filled with water halfway, scoop the seeds out of the pomegranate shell while in the water and into the bowl. The white pith will float to the top, allowing you to discard it and be left with just the seeds
  • pomegranate seeds in a glass bowl on a speckled background
    Alternatively, hold the pieces of pomegranate with the seeds facing the a clean bowl and hit the back of it with a spoon into the bowl. The seeds will fall into the bowl
  • blended pomegranate seeds in a glass blender on a speckled background
    Strain the seeds from the water and transfer to a large blender. Blend until smooth.
  • blended pomegranate being sieved through a metal mesh sieve over a glass bowl with a grey spatula in it on a speckled background
    Pour the blended pomegranates over a mesh strainer lined with a cheesecloth in order to remove all the small seeds, or use a very fine mesh strainer.

To Make the Pomegranate Molasses

  • strained blended pomegranate juice in a metal saucepan on a speckled background
    Transfer either the fresh juice if using or the bottled pomegranate juice to a medium sized saucepan. Add the lemon juice and lower amount of sugar listed for each option. Taste and adjust the sugar, keep in mind that the flavour will intensify.
  • Allow the mixture to come to a simmer over low heat. It is important that the mixture does not come to a rapid boil as that will make the pomegranate molasses taste overcooked and flavour will not be as vibrant.
  • Keep the mixture at a low simmer for 1-2 hours, stirring occasionally.
  • reduced pomegranate juice in a metal saucepan with a metal spoon on a light green tea towel on a speckled background
    The pomegranate molasses is ready once it has reduced down to a thick syrup that easily coats the back of a spoon.
  • Small jar of pomegranate molasses with a spoon pouring it into the jar on a white plate with a piece of pomegranate beside it on a speckled background
    Cool and store in a clean air tight jar in the fridge for 4-6 months.

Notes

  • Using fresh pomegranate juice yields a much brighter colour. But it is more labor intensive to de-seed all the pomegranates.
  • Use the sugar and lemon juice sparingly if the pomegranate is in season and naturally tangy and sweet. You can also skip them completely, depending on the intensity of the pomegranate flavour.
  • If using bottled juice, make sure it is 100% pomegranate juice.
  • Make sure you do not boil the pomegranate juice, and only gently simmer to avoid an unpleasant "cooked" flavour.
  • Makes 1 cup
Serving: 1serving, Calories: 95kcal, Carbohydrates: 22g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 5mg, Potassium: 257mg, Fiber: 3g, Sugar: 18g, Vitamin A: 0.2IU, Vitamin C: 9mg, Calcium: 12mg, Iron: 0.3mg
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