Homemade Pomegranate Molasses


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.

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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.


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


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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52 Comments / Reviews

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Did you make it? Rate it!

  1. Dooby

    Can you tell me is it possible to “preserve” the molasses and how to do it? I’d like to keep it for the wintertime… :)


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  2. Patty

    Made a batch today and it is fantastic. Barely let it cool and tried it over vanilla ice cream. Have you had success in doubling the recipe and can this be processed to make shelf stable


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  3. Rachael

    Beware, if you simmer too long, it will turn solid–like hard candy–when it cools. We drizzled this over a dish and by the time people started eating it was hard and sticky.


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  4. 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.


  5. Linda Hamedi

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


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