Pomegranate Molasses

Makes 1/2 cup

This thick syrup is used in many Middle-Eastern dishes and is delicious as a dressing, for marinating meat or added to slow-cooked stews. I’ve resorted to making the pomegranate molasses myself so I’m including it in the recipe in case you also have trouble locating a store-made version. It is very easy to make.

2 cups bottled pomegranate juice
1/3 cup sugar
2 tablespoons lemon juice

Stir all ingredients into a sauce pan over medium heat until sugar has completely dissolved.
Reduce the heat and simmer for roughly 1 hour or until the juice has a syrupy consistency.
Pour into jar.
Allow to cool, then store in the refrigerator for up to 4 weeks.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s