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.