Homemade Pomegranate Molasses

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 05/21/21
Pomegranate molasses

The Spruce / Miri Rotkovitz
Prep: 5 mins
Cook: 70 mins
Total: 75 mins
Servings: 20 servings
Yield: 1 1/4 cups
Nutrition Facts (per serving)
46 Calories
0g Fat
12g Carbs
0g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 46
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 11g
Protein 0g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 0mg 0%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pomegranate molasses is a thick syrup made by reducing pomegranate juice and sugar. It's used throughout the Middle East and is an important ingredient in Persian cuisine, where it's prized for its distinctive sweet and tart flavor notes. Middle Eastern grocers and some kosher supermarkets carry pomegranate molasses (Sadaf is one brand with kosher supervision), but depending on where you live, it can be hard to find. Fortunately, it's not hard to make. Thanks to California pomegranate growers, pomegranate juice is now widely available in the U.S., and all you need to DIY your own jar of pomegranate molasses is the juice, a little sugar, a squeeze of lemon, and about an hour. 

Ingredients

  • 4 cups pomegranate juice

  • 1/3 to 1/2 cup sugar

  • 2 tablespoons freshly squeezed lemon juice, pulp strained

Steps to Make It

  1. Gather the ingredients.

  2. In a medium, heavy-bottomed, nonreactive saucepan, set over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Bring to a simmer while stirring to dissolve the sugar. 

  3. Lower the heat, making sure to maintain a gentle simmer. Cook uncovered, stirring periodically, until the mixture is syrupy, coats the back of a spoon, and reduces to between 1 and 1 1/4 cups. Allow to cool in the pan for 20 to 30 minutes, then transfer to a clean glass jar. Cover and store in the refrigerator for up to a month.

Tips

For slightly thinner, more astringent molasses, use 1/3 cup sugar; for a thicker, sweeter syrup, use 1/2 cup. Note that if you use less sugar, it will take a bit longer to reduce and thicken the juice mixture.  

Keep an eye on the pot, and adjust the heat if necessary to keep the liquid at a gentle simmer. If you don't see little bubbles breaking the surface, the molasses will take longer to reduce.


It's helpful to have a liquid measuring cup on hand to see if the molasses has reduced enough. As you approach the 1-hour simmering mark, carefully pour the molasses into the measuring cup. If you've got more than 1 1/4 cups of liquid, you'll need to keep reducing the mixture. 


How to Use Pomegranate Molasses

  • Drizzle over roasted vegetables.
  • Stir into yogurt.
  • Spoon over ice cream or frozen yogurt.
  • Whisk into marinades and salad dressings.
  • Use as a mixer for cocktails and mocktails.
  • Top with plain or flavored seltzer or sparkling water for DIY sodas.
  • Finish greens sautéed in extra-virgin olive oil and garlic with a drizzle of pomegranate molasses.
  • Mix into stews, such as Persian eggplant and tomato khoresh.

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