Make your sweet treats unique with a drizzle of this rich, fruity syrup.
At this point, there must be at least 100 different sweeteners out there, each with its own subtle undertone of flavor. Since getting back into baking, I’ve been on the hunt for homemade sweeteners that can be used in pie fillings, frostings, and more. Then I discovered pomegranate molasses—a mouthwatering little potion that’s been used for centuries.
Surprisingly simple to concoct, this rich and decadent mixture only requires three ingredients—pomegranate juice, sugar, and lemon juice. When heated together in a pot, this dynamic trio harmonizes to create a thick and sweet syrup that’s perfect for brightening almost any dessert and even a few drinks. You’d be surprised by how versatile this sweetener can be.
One spoonful has the potential to dance across both the dish and your taste buds. It has a balanced blend of sweet and tanginess, without overpowering the dish it’s added to. It would even make a refreshing alternative to maple syrup on pancakes or waffles. Stirring or scooping makes it shimmer so that each drizzle leaves a dish shinier than before. Talk about a fabulous finish!
Why is it called molasses?
I was confused at first too, when I noticed that there’s no molasses in the ingredient list. But that’s because pomegranate molasses is made from scratch, with the same kind of method that makes regular molasses. Although traditional molasses is made from sugarcane or sugar beets, this recipe uses the same kind of boiling method, which transforms sugary juices into a thick syrup. So, it’s called “molasses” because it cooks similarly to regular molasses but ends up tasting fresh and fruity instead of dark and robust.
How do I store leftovers?
Once the pomegranate molasses has cooled off, transfer it to an airtight jar and refrigerate for 3-6 months. Yep, you read that right! The abundance of sugar in this recipe acts as a natural preservative, keeping the molasses good for longer than most other kitchen condiments. Use it fresh out of the fridge or let it come to room temperature before serving, depending on your preference.
Serving suggestions
Let’s switch it up and have desserts first, shall we? If you’re craving a sweet treat with a pretty final touch, drizzle your pomegranate molasses on Healthy Ice Cream With Chocolate And Pomegranate, Lemon Cheesecake, Cottage Cheese Ice Cream, or Almond Flour Sugar Cookies.
On the other hand, are you seeking a sweet breakfast but ran out of maple syrup? No problem! Use pomegranate as a special topping for Silver Dollar Pancakes, Nutella Waffles, or Yogurt Parfait.
Last but not least, a tablespoon of pomegranate molasses can transform any marinade or glaze for meat and veggies. Try it out for a sweet spin on any of your favorites.
Ingredients
- 4 cups pomegranate juice
- 2/3 cup sugar
- 1/4 cup freshly squeezed lemon juice
Instructions
- Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
- Heat the mixture over medium heat until it begins to simmer lightly, stirring often to dissolve the sugar.
- Allow the mixture to simmer gently for 60-80 minutes, stirring every 10 minutes, until it has reduced by about 75% to roughly 1 cup in volume.
- Remove the saucepan from heat. Let the syrup cool completely, as it will thicken further while cooling. Transfer to an airtight jar and store in the refrigerator.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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