How to Make Pomegranate Molasses AND How to Use it

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How to make pomegranate molasses? It’s as easy as boiling water! And the flavor payoff far exceeds the effort to make it. You’ll find yourself using it on everything from appetizers to desserts.

Check out all my pomegranate molasses recipes here.

Dark syrupy pomegranate molasses dripping off of a spoon into an orange bowl.

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Why you'll love this simple recipe

Pomegranates are abundant in the fall and their gorgeous seeds, also called arils, tease us with their jewel-like beauty and crunchy burst of tart juice. Though fresh pomegranates are only available for a short while, you can enjoy their essence all year long by using pomegranate molasses.

Intensely sweet-tart pomegranate molasses is essentially the boiled down essence of pomegranate juice. Its origin is in the Middle East where it’s called dibs rumman in Arabic and rob-e anar in Persian.

If you think of pomegranate molasses as akin to balsamic vinegar which might be more familiar, you’ll begin to realize its versatility. Its complex fruity flavor can accent a dish or be the main focus of a deep rich flavor profile.

Close up of a fresh pomegranate cut in half showing the arials.

Ingredients you need

A bowl of dark red pomegranate juice next to a scattering of seeds and 2 whole pomegranates.

Many recipes for and jars of this ingredient have a touch of sugar and lemon added. My preference, whether I make it or buy it, is no added sugar or lemon. Experiment and see what your taste buds prefer. There is natural sugar in pomegranate juice that is intensified when it reduces; I prefer the flavor of the plain juice reduction.

Bottled pomegranate juice: Most of the time I make my pomegranate molasses from bottled pomegranate juice - check the label and make sure it's just pomegranates without added sugars or fillers.
Fresh-pressed pomegranate juice: If it's pomegranate season and you have the time, seed a few pomegranates and make your own juice! Yes it takes a bit of time to seed them, but the juice is so beautiful. You'll get about ⅝ cup of juice from 1 cup of arils. I was able to juice the arils with a potato ricer. But there are other methods including the blender. Check out this post from Family Spice about how to juice a pomegranate.

Fresh pressed pomegranate juice in a measuring glass with ricer and pressed seeds.

Steps to make this recipe

Pomegranate molasses (or syrup) is just a reduction (boiling down) of pomegranate juice. Buy a bottle of juice at your local grocer (or press your own), pour it in a small pot, cook it down, and you end up with a condiment that you’ll find yourself pouring on and in everything.

1. Pour 2 cups of pomegranate juice in a small saucepan.

Pouring fresh red pomegranate juice into a sauce pan.

2. Bring it to a gentle boil and maintain that low boil around medium heat.

3. Notice the level the juice is at in the beginning and you'll see it reducing down as it boils.

Boiling pomegranate juice with spoon showing the thickness of the liquid.

4. When it becomes syrupy and starts to coat the spoon, it is ready.

Metal spoon with thick red pomegranate syrup coating it. Text reads: "ready when thick and coats spoon".

Be sure to watch the video in this post (produced by Food Guru) - it will show you how to make the molasses and then use it in four simple recipes -- links to all of them below. You'll be making molasses magic in no time at all!

Expert Tips and FAQs

This silky syrup is so easy to make that I can hardly make a list of expert tips! But here are a few:

Be sure you use 100% pomegranate juice with nothing added. It’s ok if it’s from concentrate.
You can make your own juice from pomegranate seeds if you have the inclination and enough arils (seeds). Of course, starting from fresh juice will be delicious but I’ve never had anyone complain about my molasses made from jarred pomegranate juice.
You don’t have to stand over your pot the whole time it boils down but stay close by and check on it frequently to notice the level of liquid left in the pot. And stick a spoon in and watch how the liquid coats the spoon. At first it will not cling at all. As it reduces and nears completion, you’ll notice the reduction does coat the spoon.

How should I store the pomegranate molasses?

Store your molasses in a jar in a cool, dry place.

How long will the pomegranate syrup last?

It should last for up to a year if stored properly.

What is the best substitute for pomegranate molasses?

Balsamic vinegar, boiled down, results in a similar consistency with a comparable flavor profile. Another option might be cranberry juice but pay attention to the sugar content and opt for an unsweetened juice if possible. Less widely available, grape molasses is a fine substitute.

And finally, date syrup could be a stand in. But since that is available most easily in a Middle Eastern market, you might as well buy the pomegranate molasses while you are there. But grab a jar of date syrup too – it’s a wonderful pairing with pomegranate molasses or as an alternative sweetener in other recipes.

Are pomegranate molasses and syrup the same thing?

Pomegranate molasses and syrup are the same thing – just a matter of terminology. If you choose to make your own, you’ll see that the thickness of the end product can be adjusted to be more syrup-like than molasses-like by how long you reduce the juice.

Is grenadine the same as pomegranate molasses?

Importantly, pomegranate molasses/syrup is not the same as grenadine. Grenadine has pomegranate juice in it but also has a much higher ratio of added sugar.

How to use this delicious elixir

Pomegranate molasses dripping off spoon into orange bowl.

From a drizzle on your hummus, to a dressing for your salad, to a marinade for your main course, a flavoring for a cocktail, and finally as a finish to your delectable dessert, you’ll be reaching for it as a layer of surprising flavor for any part of your meal.

It’s available for purchase at international markets or online, but as you can see, it's so easy to make, why bother buying it?

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Homemade Pomegranate Molasses

Beth Lee

How to make pomegranate molasses? It's as easy as boiling your pomegranate juice to a syrupy consistency, and—voilà!—you have pomegranate molasses. Widely used in Middle Eastern cookery, its addictively intense sweet and tart flavor, reminiscent of balsamic vinegar, is now making it a popular addition to a wide range of dishes.

5 from 5 votes

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Prep Time 5

Cook Time 35

Total Time 40

Course Condiment

Cuisine Middle Eastern

Servings servings

Calories 33 kcal

Ingredients

2 cups pomegranate juice will yield approx. ½ cup of molasses

Instructions

Pour juice into a small heavy-bottomed pot. Bring to a low boil over medium to medium-high heat. Adjust heat as needed to maintain a low boil.
At about 30 to 35 minutes, you’ll notice the liquid is taking on a syrupy texture and that it’s becoming more bubbly. At this point, the transition from syrup to molasses happens quickly. Watch closely and keep testing with a spoon.
As it becomes syrup, it will start coating the spoon. As it becomes molasses, it’ll have an even heavier coating. Better to take it off the stove too early than too late. If it’s too liquidy, you can boil it down a bit more, but you can’t reverse the process if it’s too thick or burnt.
The whole process will take between 30 and 40 minutes (closer to 40). You can be more aggressive with the heat to speed up the process.
Pay close attention near the end because as it gets syrupy, it can burn and over-reduce very quickly.
Store the molasses in an airtight container in the refrigerator or in a cool dry place, where it will keep for several months.

Notes

Be sure you use 100% pomegranate juice with nothing added. It’s ok if it’s from concentrate.
You can make your own juice from pomegranate seeds if you have the inclination and enough arils (seeds). Of course, starting from fresh juice will be delicious but I’ve never had anyone complain about my molasses made from jarred pomegranate juice.
You don't have to stand over your pot the whole time it boils down but stay close by and check on it frequently to notice the level of liquid left in the pot. And stick a spoon in and watch how the liquid coats the spoon. At first it will not cling at all. As it reduces and nears completion, you’ll notice the reduction does coat the spoon.