This pomegranate syrup recipe (pomegranate molasses recipe) only requires 3 ingredients! This glossy, tangy-sweet syrup is a staple in Middle Eastern cooking, and it couldn't be easier to whip up. Whether you drizzle it over roasted veggies or whisk it into Lebanese fattoush salad dressing, homemade is always fresher and better!
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I'm not sure about you, but I always aspire to learn how to make my favorite kitchen staples from scratch. Whether it's tahini paste, beef tallow, or gyro seasoning, homemade is always superior to anything you can find on a shelf!
If you live in a remote location, like I do in Montana, you know that you can't just run out to your favorite Middle Eastern market to pick up date molasses or other unique ingredients that your recipe calls for. That's when learning how to make it from scratch really comes in handy!
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😍 Why You'll Love This Recipe
- Why buy pomegranate syrup when you can make it at home for much less and without the use of preservatives?
- Use it in dressings, drizzle it over dips such as mutabal, and even in desserts. Drizzle it on your shawarma pizza or stir it into cocktails. This stuff plays well with everything!
- It only requires 3 ingredients. No mystery additives, just pure, bold pomegranate flavor.
- Fresh, tangy, and sweet, way brighter than anything you can get from the grocery store.
🔖 Ingredients & Substitutions
- Pomegranate Juice: Bottled pomegranate juice (Poms), or fresh pomegranate juice. I used 5 large fresh pomegranates (5 pounds).
- Sugar: Granulated sugar; it helps balance the tartness and gives the molasses a touch of sweetness. It also contributes to the glossy, syrupy texture as it reduces.
- Lemon Juice: Fresh or bottled lemon juice adds brightness and enhances the overall flavor while helping to preserve the deep red color.
🫙 How to Make Pomegranate Syrup
Step 1: If using fresh pomegranates, start by slicing them in half, then juicing them using something like this cast-iron juicer. It took 5 large pomegranates to yield 3 cups of pomegranate juice.
Step 2: Add pomegranate juice, sugar, and lemon juice to a medium saucepan. Bring to a gentle simmer over medium heat until sugar dissolves, or about 10 minutes.
Step 3: Lower heat and simmer, uncovered, until the mixture reduces to approximately 1 cup. It should have a syrupy consistency and coat the back of a spoon, which should take about an hour more. Skim foam, if necessary.
Pro Tip: This step can take anywhere from 50 to 70 minutes, depending on your stove and the size of the pot you use.
Step 4: Remove saucepan from heat and cool completely. The syrup will thicken more as it cools. If it's not thick enough, you can reduce it further. Transfer to a clean jar or flip-top bottle. It should keep for several months when refrigerated.
🍖 How to Use Pomegranate Molasses
Pomegranate molasses has so many uses. It can be used in desserts, salad dressing, as a glaze, or in marinades. Drizzle it over Mediterranean stuffed sweet potatoes and parsnip and carrot soup. Whisk it to make a dressing for this zesty quinoa salad, use it as a baste for a double smoked ham, or to flavor roasted sugar snap peas.
But that's not all! I use pomegranate syrup in my spicy smoked pork jerky marinade. It also adds a tangy-sweet flavor to mixed vegetable Iraqi dolma and my stuffed onions. It can even be added to desserts! Don't believe me? Check out these yummy mini berry pavlovas with pomegranate molasses caramel sauce!
🤷🏻♀️ Recipe FAQs
Pomegranate molasses is a thick, tangy-sweet syrup made by reducing pomegranate juice, sugar, and lemon juice. It's commonly used in Middle Eastern cooking to add depth and brightness.
It's bold, tart, sweet, and fruity. Almost like balsamic vinegar with a Middle Eastern twist.
Yes, you can. However, it will take longer to reduce and will be more tart.
It likely needs more simmering time. Simmer it slowly until it coats the back of a spoon. Remember that it will thicken further as it cools.
👩🏼🍳 Pro Tips
- If juicing fresh pomegranates, keep in mind that pomegranate juice stains. You may want to wear gloves and an apron. Don't want to ruin your favorite shirt!
- Is your syrup done? If you run your finger through the coated spoon, it should leave a trail. This will let you know that your pomegranate syrup is ready.
- When stored in an airtight container in the refrigerator, this pomegranate syrup recipe can last up to six months.
- Not recommended for water bath canning, but you can freeze it for longer storage.
🍇 More Syrup Recipes
If you enjoy this pomegranate syrup recipe, here are some related recipes you may want to try!
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📖 Recipe
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Ingredients
Equipment
Method
- If using fresh pomegranates, start by slicing them in half, then juicing them using something like this cast iron juicer. It took 5 large pomegranates to yield 3 cups of pomegranate juice.
- Add pomegranate juice, sugar, and lemon juice to a medium saucepan. Bring to a gentle simmer over medium heat until sugar dissolves, or about 10 minutes.
- Lower heat and simmer, uncovered, until the mixture reduces to approximately 1 cup. It should have a syrupy consistency and coat the back of a spoon, which should take about an hour more. Skim foam, if necessary.
- Remove saucepan from heat and cool completely. The syrup will thicken as it cools. If it's not thick enough, you can reduce it further. Transfer to a clean jar or fliptop bottle. It should keep for several months when refrigerated.
Nutrition
Video
Notes
- Simmering the syrup can take anywhere from 50 to 70 minutes, depending on your stove and the size of the pot you use.
- If juicing fresh pomegranates, keep in mind that pomegranate juice stains. You may want to wear gloves and an apron. Don't want to ruin your favorite shirt!
- Is your syrup done? If you run your finger through the coated spoon, it should leave a trail. This will let you know that your pomegranate syrup is ready.
- When stored in an airtight container in the refrigerator, pomegranate syrup can last up to six months.
- Not recommended for water bath canning, but you can freeze it for longer storage.
Hilda Sterner says
We hope you give this recipe a try soon!