“Molasses to be used with oriemtal food (Lebanese fatoush for example)”
READY IN:
1hr 20mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
  2. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

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