Ingredients
Equipment
Method
- Begin by pouring your pomegranate juice into a medium saucepan. Use fresh juice if you have access to it, or choose the highest-quality bottled juice you can find. Room temperature is fine.
- Place the saucepan over medium-high heat. Let the juice warm gradually, watching as it begins to steam. Once small bubbles appear around the edges and a few break the surface, reduce the heat to medium. The goal is a gentle simmer, not a rolling boil.
- Once your juice is simmering, sprinkle in the sugar. Stir gently for about 30 seconds until the sugar completely dissolves. Now add the lemon juice. The acid is crucial; it brightens the pomegranate flavor and prevents the reduction from tasting one-dimensional or overly sweet.
- Set a timer for 12 minutes. You're watching for volume reduction—your mixture should reduce by approximately 50 to 60 percent. The color will deepen dramatically, and the aroma will become more concentrated.
- Test for doneness: dip a wooden spoon into the reduction, pull it out, and let a drop fall back into the pan. When it's done, that drop should cling to the spoon briefly before dripping off, creating a light trail. It should coat the back of the spoon with a thin, glossy layer.
- Remove from heat and let the reduction cool for five minutes in the pan. Then carefully pour your pomegranate molasses into a clean glass jar or bottle. Let it cool completely before capping and refrigerating.
- Once cooled, taste a tiny spoonful. Adjust sweetness or acidity as needed by adding more sugar or lemon juice.
Nutrition
Calories: 120kcalCarbohydrates: 30gSodium: 20mgPotassium: 50mgSugar: 25gVitamin C: 8mgCalcium: 20mgIron: 0.4mg
Notes
This reduction keeps for up to three months in the refrigerator. For a more pourable consistency, warm it gently before use. Freeze in ice cube trays for longer storage.
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