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Pomegranate Syrup or Molasses

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“I made my own molasses for a vinaigrette recipe. The yield amount will depend on whether you are making syrup or molasses. Yields: 1 1/2 C syrup or 1 C molasses. Cooking time noted differs for both. Approx. 50-70 mins. Recipe courtesy Alton Brown, 2006”
READY IN:
55mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. For Syrup:
  2. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  3. Cook, stirring occasionally, until the sugar has completely dissolved.
  4. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup.
  5. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
  6. For Molasses:
  7. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  8. Cook, stirring occasionally, until the sugar has completely dissolved.
  9. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
  10. Remove from the heat and allow to cool in the saucepan for 30 minutes.
  11. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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