Homemade Pomegranate Molasses
A pantry staple made the simple way: pomegranate juice slowly reduced until it turns into a deep, syrupy molasses. Add sugar only if your pomegranates are sour — sweet ones need nothing but patience and low heat.
Pomegranate molasses is among the most prized things made in a Levantine kitchen, and making it at home is simpler than it seems: pomegranate juice cooked slowly until it thickens into a dark, glossy syrup. Sugar is added only if the fruit is sour, giving you a pure molasses that lends salads and stews a deep, distinctive tartness.
How to Prepare
Blend the pomegranate seeds, then strain to extract the juice.
Pour the juice into a wide pot and bring to a gentle boil.
If the pomegranate is sour, stir in the sugar; if it is naturally sweet, leave it out.
Simmer on low heat, stirring occasionally, until the juice reduces and thickens to a glossy syrup that coats the spoon.
Cool completely — it thickens more as it cools — and store in a clean jar.
Made it? Rate this recipe
Stop cooking while the syrup still feels a touch thin — it sets considerably as it cools, and over-reducing makes it bitter.
Ingredient Swaps
Use ready-made unsweetened pomegranate juice instead of fresh seeds to save time. | Add a little lemon juice to lift the tartness if the fruit is sweet. | Use brown sugar instead of white for a slightly deeper flavour.
Common Questions
How do I know the molasses is ready?
When it coats the back of a spoon and turns thick like honey, keeping in mind it thickens further as it cools.
How long does it keep?
Stored in a sealed glass jar it lasts for months in the fridge.
Why did my molasses burn?
High heat is the cause; cook it over low heat, stirring especially towards the end.
When do I add the sugar?
Only if the fruit is sour, and at the start of cooking.
What do I use pomegranate molasses for?
In salads, fattoush, stuffed vegetables and stews to add a distinctive tartness.
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