Pomegranate Molasses Recipe (2024)

Now that we have prepared a complete guide explainingwhat pomegranate molasses is,it is time to show you how to make it at home. After trying it once, you will want to drizzle it over any salad or stew you make.

Pomegranate syrup is also called pomegranate paste or pomegranate sauce. It is a staple in our kitchen and we use it really often. A spicyezme salad, known asacili ezme, without pomegranate molasses is no way the same as the real thing which has a good amount of this unique ingredient.

Similarly, what makes a goodTurkish bulgur salad kisiris the use of pomegranate syrup in the recipe.

This molasses definitely gives several Middle Eastern dishes that extra oomph and gives another flavor impact.

What Is Needed To Make Pomegranate Syrup?

The only thing you need to make pomegranate molasses at home is pomegranate juice. You can either juice the pomegranates yourself at home or buy bottled pomegranate juice. Make sure it is pure pomegranate juice if you prefer to use store-bought. Pom is a recommended brand. If you find, you can use it.

We prefer homemade fresh pomegranate juice at home as we want to pick the pomegranates we buy. We try to find the tart ones. So we buy whole pomegranates, de-seed their arils, get the juice out of them and then turn it into this molasses.

You don't need sugar or lemon juice to get the right consistency when making this molasses. It is simply reducing pomegranate juice into a thickened syrup by letting it simmer for 2-3 hours.

The homemade pomegranate molasses recipe you will find below is how it is made in the villages of Turkey. People in the south have large yards of pomegranates and they make this thick syrup in large batches using this method.

With or Without Sugar?

Traditionally, pomegranate molasses is made without added sugar. It’s a sour condiment that is used in a similar way to lemon juice. So the real pomegranate syrup is supposed to be tart and the tangiest pomegranates are used when producing it.

However, it is not the same in all the countries where this pomegranate sauce is commonly used. Sugar is added in Persian and Lebanese cuisines mostly to balance the sour flavor. If you want to add a little sweetness, add ½ cup of sugar when following this recipe before simmering the juice.

Also, it thickens faster when you add sugar and you have more syrup as a result than you would without sugar. That's why most of the pomegranate molasses brands contain sugar and this keeps their price lower.

How To Make

Today we look at how to make pomegranate molasses in a couple of easy steps. This recipe is free of additives and preservatives. It has a delicious sour and slightly sweet flavor that is surprisingly versatile when paired with different ingredients.

Take out the seeds of pomegranates

Cut open the pomegranate.Slice the pomegranate into two pieces, width-wise.

Hold the pomegranate half tightly and face the cut side down. Use a wooden spoon to firmly whack the top. This will "shake" the seeds and will make them fall into your bowl. If you don't tap hard enough, the arils won't separate from the membranes.

De-seed and clean all of the halves.Repeat the process to remove all of the seeds from their rind. Remove any white membranes that get stuck on the seeds. You can pour water on the seeds and those white membrane pieces will float. Discard them completely.

Make the pomegranate juice

Put the pomegranate arils (seeds) into a food processor or a high blender and pulse for 15 seconds. You might need to work in small batches depending on your food processor.

Place a fine-mesh strainer on a bowl and strain the juice through it by pressing on the purée with a spoon. Discard the remaining white seeds.

Make the pomegranate molasses

Pour the juice into a deep saucepan. If you use store-bought Pom juice, pour it directly into the pan. Place the pan over medium-high heat and bring it to a boil. Discard any foam that forms on the surface using a spoon.

Make a pomegranate reduction.Once boiling, reduce the heat to medium low.Watch it when boiling, first it gets a lovely pinky color but it’s not thick enough (after about 2 hours).

Keep simmering until the consistency thickens into a syrup and more than half of the liquid is gone (it evaporates). Adjust the heat as needed. It should be simmering, not boiling.

You will see that pink color will turn into brown as it simmers.Make sure to stir it occasionally to prevent it from getting caramelized.

You can understand that it reaches the right consistency when it starts looking syrupy, not watery. When you see it covers the back of a spoon, it’s done. It is very much likejammaking.

Allow it to cool and store in jars or containers.

Tips

1. You can buy pure pomegranate juice instead of making your own from the seeds. It shouldn’t contain any sweeteners.
2. The amount of pomegranate juice you use can vary, and it won't change the steps we've laid out. It will just affect the final amount of pomegranate molasses. The more juice you use, the more molasses you will get.
3. Even though the amount of pomegranate molasses sauce you get in the end sounds little, remember that you only use a little bit at a time. This means it lasts really long. On average, you’ll only use a tablespoon at a time.
4. You can make the pomegranate juice in a food processor or blender. Just don't pulse it too much. This will blend the white membranes and impart their bitter flavor into the juice. Try to use as many clean seeds (arils) as you can.
5. Do not cook the pomegranate molasses on high heat to speed up the process. The syrup will burn. Let it reduce slowly over medium-low heat.
6. Pomegranate molasses in Middle Eastern cuisine doesn’t include any sugar. It is used just like lemon juice with a unique flavor. So we don’t use any sugar in this recipe.
7. If you want your molasses sweeter, combine ½ cup sugar and 5 cups pomegranate juice in the saucepan and cook together. Keep in mind that it will thicken faster when you add sugar.Your sauce will be ready after about 1 and ½ hours.

How To Store

You can keep your homemade pomegranate molasses in a clean jar for more than a year. Keep it in your pantry at room temperature or in the refrigerator. You don’t need to keep it in the refrigerator, it doesn’t go bad.

Just keep in mind that your sauce might get even thicker when it is refrigerated. You can bring it to its normal consistency if you let it sit on the counter for 20-30 minutes.

Uses

You will need about 1 tablespoon when using it in a recipe. So your molasses will last really long.

Traditionally, pomegranate molasses is mostly used as a salad dressing. You can drizzle it over any green salad likearugula figsalad. We do love it inTurkish bean saladandblack eyed peasaladtoo.

Although it is originally a salad dressing ingredient, pomegranate syrup is not limited to it. You can use it in almost any recipe you would use balsamic vinegar. Use it in chicken or meat marinades, as a glaze on roasted vegetables or fish, drizzle over your stews or soups to give them a tangy touch. It is great onhummus dipstoo.

If you make the sweetened version by adding sugar, you can even drizzle it on your desserts, or yogurt breakfast bowls. Also, you can get creative and use it in mocktails or co*cktails. You might want to seeBobby Flay's co*cktailrecipe.

Can I Substitute Regular Molasses For Pomegranate Molasses?

Although it is called molasses, pomegranate molasses is more sour than sweet. As we mentioned above, you can make it with or without sugar. Even the sugar added version is not as sweet as regular molasses. So it won't be a good idea to use it as a substitute.

If you want ideas about what to use to replace pomegranate molasses, our list of best alternatives to pomegranate molasses will help you.

FAQs

Recipes Using Pomegranate Molasses

• Turkish Cigkofte
• Bulgur and Lentil Balls
• Sun-Dried Tomato Sauce
• Sumac Onions

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

• Author:
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 1 and ¼ cup
• Category: Condiment
• Method: Preserving
• Cuisine: Turkish

Instructions

Notes

Nutrition

• Serving Size: 1 cup
• Calories: 672
• Sugar: 157.5 g
• Sodium: 112.1 mg
• Fat: 3.6 g
• Carbohydrates: 163.5 g
• Protein: 1.9 g
• Cholesterol: 0 mg

You might also like: