Pomegranate syrup, sometimes referred to as "pomegranate molasses", is a tart-sweet reduction of pomegranate juice with the approximate consistency of maple syrup. Used in the cuisines of the Middle East, India, Armenia, and Georgia, pomegranate molasses varies in taste, color, and viscosity by region.
Pomegranate syrup is made by extracting the juice of pomegranate seeds, called arils, and boiling it down until much of the water has evaporated. The resulting syrup is thick and purplish-brown in color. The resulting syrup is rich and flavorful. Tangy and sweet, pomegranate molasses can be used to enhance the natural flavors of many foods, and is especially good in marinades for poultry, lamb, and pork.
A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates. Thick and syrupy in texture, pomegranate molasses provides a sharp, tangy flavor when added as an ingredient to food dishes. It is typically used to flavor chutneys, curries, salad dressings, sauces, or marinades, and may be used to glaze or tenderize meats such as pork or lamb. It is also a common topping for some desserts as well as a savory filling for breads and pastries.
Making your own[edit | edit source]
To make ½ cup of molasses from pomegranates, lightly heat 4 cups of juice in a pan for 45 minutes or so, allowing it to thicken but not overcook, which produces a dark sap-like mixture instead of a smooth slow flowing molasses. Pomegranate molasses can be stored in an airtight container, refrigerated for 3 months or so.