When pomegranates are in season, we like to make our juice for this recipe with fresh pomegranates to avoid any preservatives or added sugar. If they are not in season, you can substitute a high quality, unsweetened pomegranate juice. This molasses will last in your refrigerator for up to 6 months and can be used in glazes, marinades, salad dressings, desserts and even cocktails. Don’t be discouraged by the small yield of this recipe – it’s so concentrated you will only be using a few teaspoons at a time. We especially love this molasses as a base for our Kale Salad with Pomegranate Dressing and Ricotta Cheese.
|Makes: 1/2 cup molasses|
|Prep Time: 15 minutes|
|Cook Time: 1 hour|
|Storage: Refrigerate in an airtight container for up to 6 months|
2 1/2 cups pomegranate juice
2 tablespoons granulated sugar
1 1/2 teaspoons lemon juice
- If you are making your pomegranate juice from fresh pomegranates, place the seeds from 4-5 ripe pomegranates in a blender and puree. Strain the juice from the pulverized seeds through a colander. You can pack the pulp in your hands by squeezing tightly to release the last bits of remaining juice from the seeds.
- In a small saucepan over medium heat, combine the pomegranate juice, sugar and lemon juice. Stir until the sugar is completely dissolved; reduce the heat to medium-low.
- Cook until the mixture has reduced down to the consistency of thick syrup or molasses; stir occasionally. This should take about 60 minutes.
- Remove the saucepan from the heat and allow the molasses to cool to room temperature. Transfer the molasses into a glass jar for storage.