Yesterday, I shared my favorite methods for seeding and juicing pomegranates. Today it’s all about pomegranate molasses, one of my favorite condiments! I hesitate to even call this a recipe, because it’s so simple… all you need are three ingredients and 60-80 minutes to make this gorgeous and flavorful sauce. Once you’ve whipped up a batch of pomegranate molasses, the possibilities are endless!
Pomegranate molasses (also known as pomegranate syrup) is made throughout the Middle East in countries like Iran, Syria, and Lebanon. Traditionally the molasses is made by simply reducing pomegranate juice into a thickened syrup, relying on natural fruit sugars to thicken the sauce. In some areas, sugar is added as a preservative and to counteract the natural tartness of the pomegranate fruit; sugar also helps the syrup to reduce and thicken more quickly. Lemon juice is often added as an acidic preservative to increase shelf life. The amount of sugar varies by region; for example, Iranian (Persian) pomegranate syrup tends to be sweeter than the Lebanese variety.
I add both sugar and lemon to my pomegranate molasses. This is because it is a concentrated, powerful syrup that I only use sparingly, so when I do make it I count on having a bottle in the refrigerator for at least 3-4 weeks. Adding the sugar and lemon juice keeps the molasses fresh longer and gives it a nice sweet/tart balance. I like my molasses on the sweeter side.
For a tarter pomegranate molasses with a shorter shelf life, you can simply reduce pomegranate juice on its own with no added ingredients. It will take longer to reduce, and you’ll need to watch it carefully to make sure it doesn’t start to burn. There’s a thin line between thickened and burned… and if you thicken it too much, you’ll end up with a solid piece of syrup when it cools. Which is not cool. Know what I mean?
You can use pomegranate molasses in a variety of ways. I like to use it as a topping for desserts like ice cream, as a meat marinade, in sauces, and in salad dressings. You can get creative with it, the flavor is really rich and unique. Bonus– it’s vegan, gluten free, dairy free and pareve!
Later this month I’ll be sharing a Rosh Hashanah recipe with pomegranate molasses. Stay tuned!
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Pomegranate Molasses
12 servings
5 minutes
1 hour
Parve
Description
How to make pomegranate molasses, also known as pomegranate syrup. Use syrup as a sauce, marinade, dressing, or a sweet and tart dessert topping.
Ingredients
- 4 cups pure 100% pomegranate juice (bottled or fresh)
- 2/3 cup sugar
- 1/3 cup freshly squeezed lemon juice
Instructions
Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.
Remove from heat. The syrup will continue to thicken as it cools. If you're unsure about the consistency, measure the reduce liquid-- it should be between 1 and 1 1/4 cups of syrup. If it's a lot more liquid than that, continue reducing.
After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.
Great recipe!!! I use PomPom pure pomegranate juice & follow your recipe. Heads up, for 2 of the 3 times I made this it took up to 3 hours to reduce to 1 1/4 cup. Would suggest making ahead. Once made on same day as meal and it did not thicken after 90 minutes and had to serve unthickened. Still delicious. Your salmon with mollas
If I halve this recipe think it will still work the same?
My concern would be the small amount of molasses you end up with could overcook easily. You can try it, but you’ll need to watch it closely to make sure it doesn’t burn or dry out. It also won’t take nearly as long to cook down as the recipe states.
We do love pomegranate molass in Turkey and we make it with fresh fruits, juicing the grains only by hand over a strainer, taking care not to include white parts of the fruit and not to crush the white part of the grains (whites give bitterness).
Then we filter and cook the juice over wood fire for roughly 4 hours or until it becomes sirupy.
Thank you Tori for the recipe. I appreciate it being simple to scale according to how much juice I can extract from however many pomegranates I happen to have. Pomegranate molasses is now a staple in our house – used whenever I need that extra something to make a recipe pop.
Incidentally Theresa: 3 fruits yield approx 250ml of juice. I use the spoon whacker method to release the seeds into a large bowl, crush them a bit with my fist then, a couple of spoonfuls at a time, press them in a plastic sieve with a round backed plastic spoon (mines a salad serving spoon), into the same bowl until they stop popping, then put everything through the sieve once more, press again, allow to drain and measure.
If I don’t use it all (that’s a big ‘if’) it keeps very well beyond 3-4 weeks in the refrigerator.
Hy, if i want to make half of your recipes , would it effect the cooking time?
I made some pomegranate molasses from my Persian friends grandmother who was Lebanese. We used star anise (one), cinnamon stick, black peppercorns, lemon, honey, and a few other very interesting things. Nice to spice it up once in a while. I could eat it with a spoon.
That sounds amazing…do you have the exact recipe?
Dear Tori:
I am making Israeli couscous as a side for dinner tomorrow. It calls for pomegranate seeds, green olives, feta and a half of a lemon juiced. I do not have pom. seeds. Can I substitute Pomegranate syrup for the seeds? I would think it’s a different consistency and flavor. Any recommendations?
Hi Elliot– I wouldn’t sub pomegranate syrup, the stuff they sell bottled is quite tart, not sweet like pom seeds. A better sub would be dried cranberries, which have a similar sweet/tart balance to pomegranate seeds– different texture, but same flavor profile. You can soak the cranberries in cold water or apple juice for a few minutes to plump them before adding to the salad, which will make them juicier like pom seeds. Hope that helps!
I have pomegranate molasses…how to make pomegranate juice with that?
Hi Ammu, Tori’s assistant Ashley here. Pomegranate molasses is made by reducing pomegranate juice to a thick, molasses consistency, so you won’t be able to make juice from it. Here’s a tutorial for making pomegranate juice: https://toriavey.com/how-to/2011/09/how-to-seed-a-pomegranate/
Hi there
I just picked a box full of pomegranates and wanted to make the molasses. I was wondering if the maximum shelf life for this recipe is 3-4 weeks or are there ways of making it last longer. I will probably have a lot of molasses given I have 20-25 pomegranates!
many thanks
Neha
Hi Neha, Tori’s assistant Ashley here! I’m not aware of ways to extend the shelf life of this molasses, unfortunately. I’d say it’s probably best to stick with 3-4 weeks.
I put the jars through a normal canning water bath. It’s good for six months or longer.
You can “can” it, then use the juice to make molasses, jelly, etc. as needed.
I mean less time not longer
Can’t wait to make this again for the fourth Passover in a row! It’s always a hit. Thank you!
Hi!
I definitely want to make it without sugar. I put a liter of 100% organic pomegranate-juice-with-nothing-added in a pan and heated for over an hour and it did not thicken AT ALL…:-(…!!!! All it did was evaporate quite a bit! I was wondering if maybe it has to get to a certain temperature, like when you caramelize sugar….? Any suggestions?
The sugar combo is the magic ingredient that allows it to thicken…won’t work without it.
We found this Pomegranite Molasses Syrup in Palm Desert at a cute little Spice Shop on El Paseo Drive “Savory”. I assumed by the name that it had Molasses in it and we love Pomegranite so we bought the biggest bottle of it to take home! It has to be used spareingly as it can be quite tart and now I find that there really isn’t any Molasses in it, after reading the recipe. My husband went thru the whole bottle using it over his bowl of ice creme every night! He actually liked it better than me. So if you don’t feel like making it and you live in the Palm Desert area go to “Savory” and buy it there.
It’s pomegranate time! Thank you for the instruction on how to seed a pomegranate, I tried both of your suggestions and the more common spoon beating. Ended up sectioning into 6 sections and getting seeds out by hand.
Now, the molasses. This stuff is addicting! What a great recipe. I used it for your Brussels sprout recipe, in a tomato, shallot lemon & EVOO salad and it goes wonderfully well with a citrus, Dijon, EVOO dressing on kale, bok choy salad. I also had a balsamic vinegar reduction that tossed this salad into the stratosphere!. Thank you, thank you THANK YOU!.
You’re welcome Julie!
Thanks for sharing…I have a question tho..How do I prepare the Pomegranate juice from a fresh Pomegranate fruit? Should I just soak the Pomegranate seeds in water?
Thanks
Bisi here are the instructions you need: https://toriavey.com/toris-kitchen/2011/09/how-to-seed-a-pomegranate/
Hi from Oz
I have yet to try this recipe as pomegranates are hard to come by here and the price is ridiculous ~ likewise with juice( $4.80 for a 430ml bottle.)
My plan to remedy this is: To buy and plant my own tree 🙂
But in the meantime, my question is: Can I make the molasses using pomegranate powder and if so what changes would I need to make to your recipe?
Love your posts……Carol
Thank you Carol! Unfortunately I have never heard of pomegranate powder, nor have I cooked with it. I would stick with buying fresh pomegranates from the store or farmer’s market and juicing them as described in this post:
https://toriavey.com/how-to/2011/09/how-to-seed-a-pomegranate/
Much cheaper than buying the bottled juice. Enjoy your tree! I have thought about planting one myself.
Hi Tori,
Many thanks for answering my email.
I am now the proud owner of a pomegranate tree which I bought at our Sunday market. All I have to do now is figure out which bit of lawn I need to steal to turn in to garden so I can plant it:)
Out of curiosity I’ve purchased a packet of ‘organic’ pomegranate powder online… I’ll let you know what it tastes like…. fingers crossed it won’t be too blerk.
Cheers from Oz… Carol
Tori,
Not sure what I did wrong but the pamogranate Molasses didn’t reduce, I’ve had it on the fire for almost 3 hours. No sign on thickening here. Any ideas?
Thanks,
Leah
Hi Leah– you can raise the temperature a bit to speed the reduction. A very low simmer works, as long as you keep an eye on it. It will reduce eventually, trust me– just up the heat a bit to speed the process.
Could the pomegranate molasses be frozen?
Hi Lyn, I’m not sure– but I don’t see any need to freeze it, it should last a few weeks in the refrigerator at least.
Recently I have developed a desire to cook and eat using more Meditteranean recipes. In my search for pomagranate molasses I came upon your blog.
I think it is great and look forward to trying some of your recipes.
As a child in CA I recall trying to pull apart pomogranates and the resulting mess. Thank you for the great directions and wonderful photos of each step.
Just made this delicious and versatile molasses. It tastes even better than it looks! I used limes as well as lemons and it added some complexity to it. LOVE IT!
Great Deb! I love the idea of adding lime juice too.
looks good
good but i want to make its syrup without using sugar so kindly tell me the alternate way
Hi Akhtar- the process would be the same, simply cook and reduce the juice (without sugar) until it thickens into a syrup. It may take longer and you won’t end up with quite as much molasses, but the process is identical.
This all feels delightful. But I have a question about the sugar. I tend to avoid refined sugars and artificial sweetners. May I use coconut sugar or aguave syrup?
I have never tried it with either, so I can’t say for sure, but I would think that coconut sugar might be a better substitute. I’m not sure agave will help it to thicken properly. It would require some experimentation. 🙂
My husband has just licked the passion fruit molasses pot clean ….
It sounds divine Cathy!!
I loved your recipe. But, here in Trinidad, pomegranates are rarer than hens teeth. Sooo, having a plethora of passion fruit in the garden, I have just made passion fruit molasses. Of course, having never tasted the pomegranate version, I cannot compare them, but what has turned out I think has the potential to be as delicious and useful. At any rate, I am going to make souvlaki tomorrow with it in the recipe, and cross my fingers!
Thanks for the recipe for Pomegranite Syrup. I am new to the idea of how to use the pomegranate. It is a beautiful fruit with a long history, so I’m excited about learning how to use it.
I just posted some pomegranate molasses cookies on my blog! I am new to the world of pomegranate molasses but it certainly is wonderful and it hadn’t occurred to me to make it myself. Awesome!
I LOVE your blog!
any suggestions for using the pomegranite molasses on a corned beef?
what an easy way to make pomegranate molasses, just for the holiday. Thanks, Tori!
Have a great holiday season! All the best to you and your family.
And we all will wait for new recipes in the new year.
Shana tova Vera! Wishing you love and light in the new year. 🙂
Is it my imagination or did you totally just rip off Alton brown’s episode on pomegranate? Wow.
Hi Cara. You’ve posted this just before Rosh Hashanah and Yom Kippur, a time of year that is all about forgiveness in Judaism. So, as a convert to Judaism, I’m going to forgive you for assuming that I’ve “ripped off” a fellow cook. Pomegranate molasses has existed in the Middle East for centuries. I wouldn’t say anybody has a “monopoly” on the concept. That said, I’ve never seen Alton Brown’s pomegranate episode, but I just Googled his recipe out of curiosity. My recipe is different, with much more lemon juice and a bit more sugar. Every pomegranate molasses recipe is similar in that most contain 1-3 main ingredients– pomegranate juice, sugar, and lemon juice. In fact, Claudia Roden introduced the concept of pomegranate syrup to Americans long before Alton did, and I doubt she considers herself “ripped off.” Simple dishes like this often have an ancient history, and are made by people throughout the world. It’s like saying somebody “ripped off” the concept for chocolate milk. Kind of a silly thought, no? 🙂
Thank you for the helpful hints on seeding and juicing the pomegranate!!! 🙂
Thank you! I’ve heard of this but couldn’t find it w/o a bunch of nasty preservatives at the market I checked out. I really wanted to try it. Now I can make it myself and try all sorts of new recipes!!
Hi Cynthia– agreed! I love knowing exactly what goes into my food, which is why I really try to make everything from scratch. 🙂
Hi Tori,
just saw you on New Day, love your recipes, but how do you get 4 cups of Juice from Pomegranates? Hmmm I am stumped! How many would that take? Do you recommend a brand at the market or where to purchase 100% pomegranate juice?? Going to make this as a Roshoshana gift for my friend!
Hey Theresa, so happy you caught the New Day segment! RE: pomegranate juice, there is an easy way to seed and juice pomegranates. Here is a post explaining the process:
http://theshiksa.com/2011/09/06/how-to-seed-a-pomegranate/
You can also use any bottled 100% pomegranate juice (no sugar added), including Pom Wonderful or Trader Joe’s 100% pomegranate juice. Enjoy! I think it will make a terrific gift for your friend. 🙂
I learned how to make pomagrant molasses when it was part of the salad dresssing for a Meditteranean Bread Salad. I then used the leftovers for all kinds of things since it was so delish! Thanks for this since my recipe was just a juice reduction without the sugar and lemon. You’re the best Tori!
Pomegranates were put on this earth for fesenjan.
Oh, and the fruit tastes pretty good, too. 🙂
This is very true. fesenjan, a persian dish from north of Iran, made with sour pomegranate paste, crushed into paste walnuts, and chicken or duck meat is best tasting stew you can have. If you need the recipe, look online.
This of of those items that is time consuming to make but the home made one is well worth it. My grandma and older aunts used to make this during fall each year when pomegranates where in season. The Persian version ( Robeh anaar) is more of a thin paste. The way they make it to cook the seeds until soft and then they run it though a sive with a back of a spoon. The pulp goes through and the seeds stay behind. It should be dark purple vs the brown goo you get in a bottle. Keeps in the freezer for a long time. Also, its not too acidic like the bottled product so not much sugar is needed when cooking with it.
I couldnt find the molasses in stores anywhere around me so I’m thankful for your post…I’ve been wanting fattoush for a while. Have you tried replacing the sugar with honey or agave?
Pomegranate Molasses is indeed a wonderful thing. Among other things I use it as a glaze for Cornish game hens. However, I have an easier way to get it: I buy it already made in a market catering to a middle-eastern community. And, the brand I buy doesn’t need refrigeration; it holds up just fine in the pantry.
Hi Joe! You can indeed buy a bottle, but as I mentioned in the blog my homemade recipe tends to be slightly sweeter and richer than the bottled stuff, a flavor that I personally prefer. Also, many people don’t have access to Middle Eastern markets in their community, so this recipe allows them to make it at home with easily obtainable ingredients.
I’d love to post your pomegranate molasses recipe – may I have your permission? With full credit, of course.
I’d be honored Miriam, thank you! Please post a link back to the original post here on my site. 🙂
I think I need to hit costco and see if they have them in crates yet. I am loving all these posts. I love this little wonder sphere but rarely use them as I would make such a mess. Now that I know how to do it with less fuss I can see myself using them all the time. You have such useful tips Tori. Keep them coming.
One of my favorite syrups, so delicious!
I use this a lot in Turkish cooking as well, makes a good salad dressing, bulgur dressing and goes well with the meat!
Now you made me want something sweet and tangy 🙂
oh wow! I’m sure this flavor is just incredible!
I’ve never had pomegranate molasses but wow does it sound great! I never even knew such a thing existed!
I bet that would be a lovely flavoring for milk. I send my kids to school with their own milk in a thermos, since our schools no longer provide whole milk, and that’s what our pediatrician recommends. Sometimes I add a little homemade vanilla or chocolate syrup, just a touch for flavor. Pomegranate would be a new twist… Thanks for the pom resources, I’ve never known what to do with them, other than munch the seeds!
Nice easy recipe, thank you. I used to always pick up the Persian kind at the store, it’s nice to be able to make it home too.
This is a great recipe.
Ohhhh, the thought of this delicious molasses on some ice cream makes me want to go out and prepare this right now!
I had no idea I could make pomegranate molasses myself! I can’t wait to try, thanks!
Genius! I love pomegranate molasses and have only had the imported bottled type. Like so many things, I’m sure homemade is amazing and I will be trying it! Thank you for sharing your recipe, especially in time for Rosh Hashanah. 🙂
What wonderful tips, Tori! I never really got into the pomegranate phase. We even grew them in our backyard when I was little. Guess I should try it again 🙂
Pomegranite is my favorite juice and the idea of making it into a syrup for ice cream sounds wonderful. You have definitely inspired me to pick up some juice my next visit to the grocers. Thanks for posting this!
I’ll bet having a bottle of the molasses in the fridge all the time would be very dangerous! I can imagine putting it on anything and everything. Like you, I think I would want mine a little on the sweeter side. Thanks so much for all the helpful information and the recipe.
Pomegranate molasses? How delightful. I love the inventiveness and versatility of this recipe. Brilliant.
You can also make the wonderful Persian dish Khoresh Feesanjaan, which is chicken in a pomeegranate molasses and crushed walnut sauce-so different and so delicious 🙂 and kosher
copy and paste the link below to view recipe:
http://allrecipes.com/Recipe/pomegranate-stew-with-chicken-khoresh-fesenjan/detail.aspx