Learning how to make pomegranate molasses is so easy – you’ll find yourself using it so frequently from appetizers to desserts. And you can check out my pomegranate molasses recipe page to see even more ways to use it!
If you can boil water, you can make pomegranate molasses!
If you’re like me, you’ve passed on buying fresh pomegranates because you were intimidated by them. How do I extract the seeds? And even if I succeeded in wrestling them loose, then what? I’ve passed by jars of pomegranate juice in the store and instead chose familiar cranberry.
But in the short time it takes you to read this post and watch the one minute video, your unfounded trepidation will vanish. You’ll be motivated to buy the antioxidant-rich ruby red fruit and a jar of pomegranate juice and learn how to make this pucker-worthy kitchen condiment.
How to make your own from pomegranate juice
Pomegranate molasses (or syrup) is just a reduction of pomegranate juice, which you can distill out of fresh pomegranates. But you can also buy a bottle of juice at your local grocer, 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.
- Pour 2 cups of pomegranate juice in a small saucepan.
- Bring it to a gentle boil and maintain that low boil around medium heat.
- Notice the level the juice is at in the beginning and you’ll see it reducing down as it boils.
- When it starts to coat the back of a spoon, it is nearly ready.
Be sure to watch the video in this post – 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!
How to use this delicious elixir
Many people overlook the versatility of pomegranate molasses as a condiment and essential kitchen ingredient. The tangy, tantalizing, seductively sticky pomegranate elixir will win you over at first taste. Think of it as the balsamic vinegar of the Middle East. 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 in the video it’s so easy to make, why bother buying it?
What to cook with pomegranate syrup
- Pomegranate Molasses Dressing
- Arugula and Fig Salad
- Instant Pot Brisket with Pomegranate Molasses
- Lemony Flank Steak with Pomegranate Molasses
- Minty Pomegranate Mule Cocktail
- Roasted Fruit with Pomegranate Molasses
- Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
- Brussels Sprouts with Pomegranate Two Ways
- Roasted Butternut Squash Soup with Pomegranate Molasses
- How to Seed and Juice a Pomegranate
- Edible Jewels – Creative Fall Recipes from the Ojai Valley
Homemade 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.
- 2 cups pomegranate juice will yield approx. 1/2 cup of molasses
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.
(A little backstory: In early 2016, I met the dynamic mother/daughter team of Debbie and Ariel Sultan, who combined their baby boomer/millennial perspectives to form a food marketing and video production company called Food Guru. When they asked me to collaborate on a video to show off our skills in the kitchen and behind the camera, I jumped at the opportunity). Food Guru works as an agency and marketing department for food and beverage businesses to create, connect, and convert audiences to loyal customers and influencers. Check out their sizzle reel here.)