Pomegranate Molasses Recipe
If you’re ready to change things up a bit, give this pomegranate molasses recipe a go! This post contains affiliate links.
With Rosh Hashanah around the bend, I’ll be sharing a few delicious pomegranate recipes. The first is this versatile pomegranate molasses recipe that makes a fabulous staple ingredient for various Rosh Hashanah dishes.
I’ll be sharing a recipe (or two) that uses it as well, so make sure to print the recipe card at the end of this post!
Pomegranate molasses, or pomegranate syrup, is a reduced pomegranate juice with some sugar and lemon added. Molasses refers to the very thick consistency. Syrup is a bit thinner. You can make it by leaving it at a syrup consistency, rather then reducing it to molasses.
You may prefer molasses if you’re using it as a glaze, and syrup for drinks, but it doesn’t really matter. Just use whatever the recipe you’re creating calls for.
What pomegranate molasses can be used for
You may be reading this pomegranate molasses recipe because you’re making something that calls for it as an ingredient. But if you’re just scrolling and stopped by because it’s interesting, or if you are making a specific recipe and have left over, here are some ideas for how it can be used:
- Use as an ingredient in vinaigrette dressing
- Use it to make a pomegranate relish
- Add it to marinades for your meats or chickens
- Use it as a glaze for your Rosh Hashanah poultry
- Make in drinks and cocktails using the pomegranate molasses
- Mix it into iced tea or seltzer to upgrade it for Rosh Hashanah
- Make a Simanim salad with a pomegranate flavored dressing.
- Drizzle it over some vanilla ice cream and garnish with a few arils for a delicious, festive dessert
Pomegranate Molasses Recipe and Process
Ingredients:
- 4 cups pomegranate juice
- ½ cup sugar
- Juice of one large lemon (about 1/4 cup) for a tangy syrup (add a little less for a sweeter syrup)
Instructions:
1. In a saucepan heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.
2. Reduce to a simmer.
3. Simmer for about an hour or a little more, until the juice has a syrupy consistency, and has reduced to 1 cup. Watch it and stir it occasionally, scraping the bottom and sides of the pot so the sugar doesn’t settle and burn.
If it’s reduced but a bit thinner than you’d like it, it’s ready. It does thicken a bit as it cools.
Store for up to six months in an airtight jar in the fridge.
Use as an ingredient in vinaigrette dressings, marinades, as a glaze, in drinks, and more! Mix it into iced tea or seltzer for Rosh Hashanah or glaze your favorite holiday poultry dish with it. Make a Simanim salad with a pomegranate flavored dressing.
What will you be doing with this pomegranate molasses recipe? Are you making it for Rosh Hashanah or another occasion? Comment below!
Pomegranate Molasses Recipe
Ingredients
- 4 cups pomegranate juice
- ½ cup sugar
- Juice of one large lemon (about 1/4 cup) for a tangy syrup (add a little less for a sweeter syrup)
Instructions
1. In a saucepan heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.
2. Reduce to a simmer.
3. Simmer for about an hour or a little more, until the juice has a syrupy consistency, and has reduced to 1 cup. Watch it and stir it occasionally, scraping the bottom and sides of the pot so the sugar doesn't settle and burn.
Notes
If it's reduced but a bit thinner than you'd like it, it's ready. It does thicken a bit as it cools.
Store for up to six months in an airtight jar in the fridge.
