Pomegranate Molasses

Pomegranate molasses is a beloved staple in Mediterranean, Middle Eastern, and North African cooking, prized for its intensely tangy-sweet flavor. It’s easy to make at home!

You just need one ingredient to make pomegranate molasses: pomegranate juice! If you have a bunch of pomegranates on hand, this recipe will use up plenty of them. But there’s certainly no need to juice them from scratch. Bottled pomegranate juice also produces amazing results, and it’s my preferred method because it is so dang easy. 

And if you’re wondering how to use pomegranate molasses, the possibilities are endless. Use the sweet-tart syrup as a glaze for meats, in salad dressings, in marinades, or drizzled over vegetables. Some recipes you’ll love:

• Chicken: Fesenjan (Persian Pomegranate and Walnut Chicken Stew)
• Meat: Lebanese-Style Cinnamon Meatballs
• Fish: Mahi Shekam Por (Persian Stuffed Fish)
• Salad: Kisir (Turkish Bulgur Salad)
• Dips: Muhammara (Roasted Red Pepper Dip)
• Dessert: Drizzle onto Greek yogurt or olive oil ice cream.
• Drinks and Cocktails: Add a splash with a squeeze of lime juice in sparkling water for a feel-good “soda.” For a grown up treat, shake into your pomegranate martini!

What is in Pomegranate Molasses?

Authentic pomegranate molasses just has one ingredient: pomegranate juice! That’s right, no added sugar, flavor, or color.

• Bottled juice is the easiest, and available all year round. I like Knudsen and POM Wonderful, as both are 100 percent pomegranate juice with nothing else added. 
• To juice the pomegranate from scratch, check out our guide: How to cut a pomegranate. You’ll need about 8 pomegranates for this recipe.

How to Make Pomegranate Molasses

The biggest tip for making your own pomegranate molasses is to keep it at a slow simmer, which will make the syrup taste fresh and sweet. Allow the juice to boil produces an unpleasant “cooked” taste, and muddys the fruit’s natural brightness. Here are the steps:

• Simmer the juice: In a medium saucepan set over medium heat, add 4 cups pomegranate juice. Bring the juice to a simmer (watch for bubbles all around the edges), and then lower heat to a simmer.
• Reduce the juice: Simmer the pomegranate juice until it has reduced by about 75 percent, or approximately 2/3 to 3/4 cup. This can take between 1-1/2 to 2 hours. Occasionally stir the juice while it simmers. You do not want the juice to boil so keep an eye on it to make sure you only see small bubbles forming around the edges of the pot while it reduces.
• Let it cool: After the juice has reduced it will still be liquidy, but should coat the back of a spoon. Remove the pan from the heat and let it cool to room temperature (it will thicken more as it cools as well). Once cooled, the syrup is thick but pourable—like maple syrup. 
• Store: Transfer the pomegranate molasses to an airtight jar and store in the refrigerator. Pomegranate molasses will keep 4 to 6 months refrigerated.

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4.93 from 13 votes

Pomegranate Molasses

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Elana Lepkowski

Pomegranate molasses takes a little patience, but it could not be easier to make! One tip: gently simmer the pomegranate juice, never allowing it to boil. This will get you that perfectly concentrated fresh pomegranate flavor.

Prep – 5 minutes mins

Cook – 2 hours hrs

Total – 2 hours hrs 5 minutes mins

Cuisine:

Mediterranean/Middle Eastern, Meditrranean

Serves – 12 Tablespoons

Course:

Condiment

Ingredients

  

1x2x3x

• ▢ 4 cups pomegranate juice

Instructions

 

• Simmer the juice: In a medium saucepan set over medium heat, add the pomegranate juice. Bring the juice to a simmer (watch for bubbles all around the edges), and then lower heat to a simmer.
• Reduce the juice: Simmer the pomegranate juice until it has reduced down to approximately 2/3 to 3/4 cup. This can take between 1-1/2 to 2 hours. Occasionally stir the juice while it simmers. You do not want the juice to boil so keep an eye on it to make sure you only see small bubbles forming around the edges of the pot while it reduces.
• Let it cool: After the juice has reduced it will still be liquidy, but should coat the back of a spoon. Remove the pan from the heat and let it cool to room temperature (it will thicken more as it cools as well).
• Store: Transfer the pomegranate molasses to an airtight jar and store in the refrigerator. Pomegranate molasses will keep 4 to 6 months refrigerated.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 44.8kcalCarbohydrates: 10.9gProtein: 0.1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 7.5mgPotassium: 177.6mgFiber: 0.1gSugar: 10.5gVitamin C: 0.1mgCalcium: 9.1mgIron: 0.1mg

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Try our Authentic Pomegranate Molasses

This 100% natural Pomegranate molasses from Lebanon provides an intense burst of sweet and tart flavor. 

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*This post has recently been updated with new information for the readers’ benefit.