Pomegranate Molasses / Syrup

 

Hello Everyone,

If you have read my previous posts you know that we had been to Pomegranate picking last October (you can read all about it here). I have been wanting to try a lot of recipes with pomegranates and the molasses was one of them. I have made strawberry syrup and blueberry syrup in the past but I have never tried making pomegranate syrup or the molasses before.

Pomegranate molasses is a sweet tangy syrup from the Middle-Eastern cuisine which is very popularly used in salads and glazing meat and vegetables. It can be drizzled on top of pancakes or can be used as a base for making pomegranate tea. I used fresh homemade pomegranate juice in this recipe. I did not want my molasses to be too sweet so I used as little amount of sugar as possible but you can definitely increase the amount of sugar in case you want it more sweeter.

If you want a runny syrup like consistency you might want to stop mid-way and check if the syrup is ready. For much thicker consistency, cook further. While cooking sugar based syrups, you have to be careful not to over cook the mixture as this will lead to hard unmanageable final product. A good way to check the consistency is to drizzle a drop of syrup on a cold plate (preferably placed in the refrigerator for few minutes) and check if it is thick enough.

My family loved this syrup and I made this a couple more times during the winter. We used it in salad dressings and as a dip for dosas and rotis.

So here is the recipe-

Also check out my Sweet potato-pomegranate stir fry recipe here.