Homemade Pomegranate Molasses

SaucePomegranate

It's easy to make Homemade Pomegranate Molasses! An essential ingredient in traditional Middle Eastern cooking.

Photography Credit: Elise Bauer

Ever since Pom Wonderful started marketing the health benefits of pomegranate juice, and selling them in those cool pom shaped bottles, more and more recipes calling for pomegranate molasses have been popping up.

Pomegranate molasses is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes such as Fesenjan Persian chicken stew or eggplant lentil stew.

Pomegranate Molasses

You can also mix it with a little orange juice and club soda for a refreshing punch. Pomegranate molasses can be found at Middle Eastern markets, or you can easily make some yourself with some pomegranate juice, sugar, and lemon.

Homemade Pomegranate Molasses Recipe

  • Cook time: 1 hour

To make pomegranate juice, place the arils (from about 8 large pomegranates) in a blender and pulse just enough so that the arils are broken up. (Do not pulse so much that you blend the bitter white hard part into the juicy red parts.) Then strain through a fine mesh sieve.

Note that pomegranates vary in their acidity level and sweetness. Depending on the juice you are using, you many need to add more or less sugar or lemon juice to get the right balance of sugar and acidity.

Ingredients

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

Method

1 Heat pomegranate juice, sugar, lemon to a simmer: In a large, wide, 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.

Pomegranate Molasses

2 Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups.

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

3 Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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41 Comments / Reviews

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Did you make it? Rate it!

  1. Anna

    It is an easy recipe but my end product was not so dark in colour like the picture. It was more a light pinkish mauve. I simmered it till it coated the back of the spoon like it is said in the recipe.

    xxxxxyyyyy

  2. Linda Hamedi

    Can you just buy the juice? V/S 8 pomegranates?

    xxxxxyyyyy

    Show Replies (1)
  3. SkiEmpress

    Delicious with rich pork, duck and best with fois gras

    xxxxxyyyyy

  4. karen

    i’d like to know if lime juice/apple cider vinegar is an OK substitute. Cant get lemons here.
    also, about how many pomegranates would I need.

    Show Replies (1)
  5. zouhair fiorino najjar

    Fantastic.. as per our tradition we like the Pomegranate Molasses has more Acidity than sweetness..shall I delete sugar or add more lemon Juice..Thank you forreplying

    xxxxxyyyyy

    Show Replies (1)
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