Pomegranate molasses has many uses in Middle Eastern kitchen and is an important ingredient in Persian cuisine. But it’s very difficult to find in Indonesia, luckily making homemade pomegranate molasses is pretty simple and only need three ingredients; pomegranate juice, sugar and lemon juice.
I always wanted to try cooking with pomegranate molasses but I will never be able to find it in Indonesia. So when I see the pomegranates going on sale in my local grocery, I bought a bunch of them and make my own pomegranate molasses. This ruby red syrup is a key ingredient for making muhammara, but you can also use it for many other things. It can be whisked into salad dressings, swirl it into stews or drizzled over kombucha float.
Homemade Pomegranate Molasses Recipe
- 1000 ml pomegranate juice, from about 8 large pomegranates
- 100g sugar
- 2 tablespoons lemon juice
- Combine together pomegranate juice, sugar and lemon juice in a heavy-bottomed saucepan. Cook over medium-high heat until the sugar completely dissolves and the juice simmers, stirring occasionally.
- Reduce the heat to medium-low so the juice gently simmers. Let the juice simmer for about 60 to 75 minutes, stirring occasionally to prevent the sugar sticking to the bottom of the saucepan. The molasses is done when it has a thick syrup consistency and you can coat the back of the spoon with the molasses.
- Remove the saucepan from heat, let cool slightly, then transfer to a glass jar and let it cool completely. These homemade pomegranate molasses can use immediately or store chilled in refrigerator up for several months.