Pomegranate molasses is a sweet-tart syrup that is an important flavor maker in Middle Eastern cuisines. Here is everything you need to know about how to make and use pomegranate molasses.

Pomegranate molasses is a staple in Middle Eastern cuisine, known for its unique sweet-tart flavor and versatility in both savory dishes and desserts. When purchasing pomegranate molasses, look for pure versions that include nothing more than pomegranate juice. 

Making your own pomegranate molasses at home is surprisingly simple, and it allows you to control the ingredients—especially the amount of sugar. 

What is Pomegranate Molasses?

Pomegranate molasses is a thick, syrupy condiment made by reducing fresh pomegranate juice to a slightly thicker syrup. It has a distinct tangy flavor that can elevate a variety of dishes, from salads to meat marinades. While you can find store-bought pomegranate syrup in Middle Eastern markets, homemade versions tend to have deeper flavors and fewer additives.

Ingredients 

To say this syrup contains simple ingredients is an understatement! There need be only one ingredient in pure pomegranate molasses, and that is the pure juice. Other ingredients can be added as enhancements, but they are not at all necessary or even desirable.

• Pomegranate juice (store-bought pomegranate juice is excellent, or juice from fresh pomegranates)

How to Make Pomegranate Molasses

Step 1: Get your juice

If you want to try making yoru own fresh juice from pomegranates, here’s how:

1. Preparing the Pomegranates: Start by cutting the large pomegranates in half. Fill a large bowl with water and submerge the pomegranate halves. This helps to reduce the mess as the seeds (arils) fall into the water. Gently push the arils out of the white pith, which is bitter and not desirable in your juice.
2. Juicing: Once you have collected the arils, blend them in a food processor briefly (just a few seconds) to release the juice. 
3. Strain the Juice: Pour the mixture through a fine mesh strainer into a large bowl, using the back of a spoon to extract as much juice as possible while leaving the seeds behind.

Step 2: Cook Down the Juice

1. Reduce the Juice: Pour the homemade or bottled juice into a large, heavy saucepan. Bring to a boil over medium high heat, then reduce the heat to medium low and allow it to simmer, stirring occasionally. This process may take 90 minutes or more. You’re looking for a syrupy consistency, where the volume reduces significantly.
2. If using, add sweetener: If you prefer a sweeter molasses, mix in any sweetener (maple syrup, date syrup, white sugar, honey, etc.) before boiling. Remember that added sugar is optional, as pomegranate juice has a natural sweetness, and you might want to keep it healthy by using less sugar.
3. Check the consistency: You’ll know your pomegranate molasses is done when it coats the back of a spoon. It should be significantly thicker than the original juice but not overly thick; it is not a very thick syrup. Allow it to cool at room temperature.

Storage

Purchased pomegranate molasses stores well in the pantry, in a cool, dark place, for at least a year. For homemade pomegranate molasses, once cooled, transfer into a clean glass jar or other airtight container. Make sure it’s sealed tightly to ensure a longer shelf life, typically lasting several months in the refrigerator.

Uses of Pomegranate Molasses

1. Salad Dressings: Fattoush! Fattoush, the Lebanese salad with all kinds of good ingredients including crushed pita chips, relies on tangy pomegranate molasses, sumac, lemon, garlic, and dried mint for its incredibly good flavor. Use it as a great addition to salad dressings of any kind, considering it vinegar-like, as it is much like balsamic vinegar (though not quite as astringent). Combine it with olive oil (try my favorites, Lebanese olive oil) and lemon or lime juice (or rice vinegar) for a zesty dressing that enhances leafy greens, chopped salads, and roasted vegetables.
2. Marinades: Use it in marinades for savory dishes like pomegranate chicken thighs or drizzled over grilled meats. The molasses infuses dishes with more complex, rich flavor.
3. Drizzles and Sauces: Again, like balsamico, sweet-tart pomegranate molasses can also be drizzled over fried or grilled vegetables or mixed into sauces for added depth. Combine it with balsamic vinegar for a unique twist.
4. Desserts: Use the tangy flavor of pomegranate molasses to creatively enhance desserts. It tastes wonderful with yogurt or can be used to add a sweet-tart element in cakes. 
5. Middle Eastern Dishes: Incorporate it into favorites such as bulgur salads or use it as a marinade for lamb and beef, or as a glaze (try Pomegranate Marinated Flank Steak).

Where to buy it

Pomegranate molasses is becoming more and more readily available in many grocery stores. Find it online (check out my imported pure pomegranate molasses from Lebanon)

Health Benefits

Pomegranate molasses is not only delicious, but it’s rich in antioxidants, vitamins, and minerals, supporting your daily values.

The tangy pomegranate taste complements so many dishes while offering a flavor profile that makes it a favorite in Lebanese baking and Middle Eastern cooking.