Pomegranate Molasses

Homemade pomegranate molasses, an essential ingredient in traditional Middle Eastern cooking.

  • Cook time: 1 hour


  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup lemon juice



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.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

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  • lydia

    How long will this keep in the fridge?

  • Monisha

    Hi Elise – I just cane across your blog, love the recipes and the photos, the molasses sure looks like liquid rubies, radiant and deep red!

  • Karen

    I love pomegranate juice. For those who don’t want to spend the dough on the POM juices, Trader Joe’s now has 100 percent pomegranate juice, as well as tasty blends (pom and blueberry, pom and cherry are my favorites).

  • Sylvie

    I love the versatility of pomegranate juice. I found that they sell the molasses/glaze at Trader Joes though the last time I was there they were sold out. Surfas, here in L.A. also has a pomegranate glaze/molasses which is wonderful. Add some to BBQ sauce for a nice fruity flavor plus heightened red color.

  • Elise

    Hi Lydia – from the research I’ve done online it looks like this will keep about a month in the refrigerator. That said, I wouldn’t be surprised if it lasted longer than that.

    Hi Monisha – welcome!

    Hi Karen – We will buy pom juice from TJs too. I love the blueberry blend, yummmm.

    Hi Sylvie – great idea to add it to a BBQ sauce, thanks!

  • Radha

    Lemon juice when heated up tastes bitter. Do you think we should add it later to the molasses?

  • laurie

    Do you think this would be good on vanilla ice cream? I like boysenberry syrup on ice cream

  • Christine

    I had just begun searching for a pomegranate molasses recipe and yours popped on my reader. How simple can a recipe be for such a wonderful product?
    Thanks Elise!

  • Janey

    How cool is this? I was just looking for recipes for Thanksgiving appetizers and found one for Muhammara in Cooks’ Illustrated. It gave a substitute for pomegranate molasses since it’s so hard to find. While we do have middle eastern groceries here, I probably would have saved the time of looking for it. And now a recipe for the real deal just shows up in my email!

  • Rasa Malaysia

    Hi Elise,

    A lot of Malaysian food requires the use of artificial colorings, but I hate to go chemical with my food.

    I don’t know much about Pomegranate, but could I use it as a coloring agent? (It sure looks very red and natural to me!)

    Kindly let me know. Thanks in advance. :)

  • Linda


    Truly amazing are the recipes you post. I too think this would be a good recipe for gift giving this season. What a WOW factor it has!

    Thanks all the goodies


  • Gabriella

    I just reduce the juice and don’t add suger or syrup. It is delicious.

  • telesilla

    A little late here, but I wanted to pop in and say that I used this as a glaze for my Thanksgiving Cornish hens and it was fantastic. It added just the right touch of sweetness without being too much and it browned up nicely on their skins.

  • Irma

    My Mom and I made Pomegranate jelly and didn’t want to waist the remainer of the pulp on the seeds. So we put seeds and more of the cleaned pomegranate seeds into a blender, poured into a culander and to our amasement We got the pulp and made Jam too. The blender dosen’t chop up the seeds, but just removes the fruit from the seed. Try it, Irma

  • Pille

    Elise – I made pomegranate molasses recently myself, by simply slowly boiling a litre of good-quality pomegranate juice (from Azerbaijan), until there was just under 200 ml of thick, sweet-n-sour juice left. No sugar, no lemon (NB! the juice itself had no added sugar either!) Very nice, and I’ve been successfully using it in recipes asking for pomegranate molasses.

  • John

    Thanks for this recipe. But what can I do with the molasses? I received a bottle of it, last Christmas, but had no idea, what to do with it.
    I eventually made something with it, but not sure what, right now.

  • julie

    I took 5 chicken breasts and breaded them in bread crumbs then put grilled onions on top of them and added pineapple juice and pomegrate molasses. It was good, gave the chicken a new flavor.

  • Nique

    Thanks so much everyone for all of the tips. I have been looking for pomegranate molasses and thought I saw it at Trader Joe’s but couldn’t remember for sure. I went to a cooking class at Hip Cooks and we used some to glaze a pork tendorloin. I am also glad to know that they carry it at Surfas. Does anyone know if Whole Foods carries it? I will definately try to make it myself with Pomegranate juice from Trader Joes.

  • M

    I made this today – only I cooked it for a little less time – and it turned out wonderfully – I could eat it with a spoon. :) Duck would be good with it too.

  • Jeff Denno

    If you want to recommend anything for juicing pomegranates, THIS IS THE TOOL!

    It is an antique/vintage Wear-Ever aluminum press. You can find them on E-Bay for around $5.00 to $10.00. Any other way to juice a quantity of pomegranates is just TOO hard. I can do about 3 Gallons per hour with this. After I collect the juice, I refrigerate and then carefully decant/strain through coffee filters. Wonderfully clear juice to make jelly, etc.

    Jeff Denno

    Note from Elise: Hi Jeff, we use a Wear-Ever press also, when we don’t want to do the extra effort of deseeding the poms by hand. Great device.

  • Diane Dwyer

    Pommegranites have only just recently hit our
    shelves here, I love the sharp/sweet taste and
    just recently we were visiting Turkey where in a
    lot of places we were served tomato halves,
    sprinkled with a little sugar and then just before serving them they would drizzle over a
    bit of the pommegranite sauce. My daughter said
    they use it a lot over there, and I have now
    managed to source some here in New Zealand.
    I have also sprinkled some of the seeds over
    shredded lamb along with chopped mint, a
    Nigella Lawson recipe but lovely all the same.

  • sharron

    Hmmmm. I am in the process of making the pom. molasses. However, it’s been cooking for two hours and it has not thicken at all; it has reduced to 2 cups from the original four but still runny. I thought maybe if I added some more sugar, it might thicken but no luck. I need this for a gourmet dinner tonight – help! Can anyone tell me how thick it is supposed to get. I don’t see any comments about that in any of the posting. Thanks!

    I would turn up the heat and boil it harder so it would reduce faster. ~Elise

  • HatTip

    For genuine homemade pomegranate molasses, simply reduce pure pomegranate juice to a syrupy conistency. As lemon juice can turn bitter whence boiled, adding zest at the end of the cook cycle offers a safer alternative.

    For a spicier (albeit adulterated) pom molasses, add cinnamon and star anise.

    We keep homemade pom molasses in our refigerator for months on end with only the color changing from reddish to brown, owing to oxidation.

    Online there are many lovely and good recipes for using the pom molasses in dressings, marinades, beverages and more.

  • FlowerGardener2

    Thanks for the recipe for the p.molasses.
    Have a beverage from Terrene’s, St.Louis — calls for 1/2 oz p.molasses, 2 oz cranberry juice, 2 squeezed lime wedges, & 3 oz ginger beer, shaken with crushed ice – strain & pour into tall Collins glass, top with more ginger beer & garnish with lime. Found the beer in a large beverage store.

  • donna fr philly

    Hey Lydia! Great minds think alike. I was in Whole Foods Market the other day searching for Pom molasses. Could not find any until one of the store attendant sent me to the juice aisle. Suddenly it dawned on me if I can’t find pom molasses, hey why dont I make it and that’s exactly what I did. Isn’t that innovative or what.

  • Brenda

    will the addition of lemon juice keep the pom molasses from oxidizing and turning brown for the whole time it is stored in the fridge,or for how many days or weeks?

    Great question, I don’t know the answer. Might be a useful experiment, to make one batch with lemon juice and one without, and see what happens in the fridge over time. ~Elise

  • Anonymous

    hi i would like to know how long pom juice will last in fridge,It is a fantastic juice for well being.i am going to make molasses as well.im not sure if juice will oxcidide as i was told it might.regards kerry

    Good question, we usually drink the juice before it becomes an issue. I don’t really know how long the juice would last. ~Elise

  • Susan

    Fyi. Persian stores sell two kinds of pomegranate molasses. A sweet one and a sour. The store/restaurant I buy has a kind woman who shared with me that frequently they mix the two for Fessenjoon. I make it and adore Persian cuisine.

  • Stephanie

    Just trying this recipe to use as a glaze on a whole chicken. Excited. Forgot lemon juice at the store so using lime instead and trying it without sugar. Seems like an adaptable recipe. Tastes awesome alone – can’t wait to taste dinner tonight!

  • Taylor

    Using this recipe to make a diva martini, so excited!