Pomegranate Molasses

I may actually be addicted to making syrups! There is just something beautiful in watching ingredients reduce down to their basic offerings. They are just so easy and awesome to play with in the kitchen. I have made tons of syrups, I believe my family may think I’m a bit wacky because of it…oh well.

Meat proves itself to be something even more amazing when roasted in a fruit based syrup. This one is no exception. Just the right about of sweetness with a lovely tart finish after each bite…DELICIOUS! 

In its molasses form it is sinful in chocolate cakes and cupcakes. Scrumptious in macarons and just the right touch to be my afternoon soda with a sprig of basil.

Trust me…you need to make this!

pomegranate molasses

pomegranate molasses

Ingredients

for approximately 1 1/2 cups syrup or 3/4 – 1 cup molasses

4 cups pomegranate juice

1/2 cup turbinado sugar

1 tablespoon freshly squeezed lemon juice

Directions

Syrup: In a heavy bottomed 4-6 quart sauce pan set to medium heat, pour the pomegranate and lemon juice. Add in turbinado sugar. Cook until the sugar has completely dissolved. Stirring occasionally.

When sugar has dissolved completely, reduce the heat to medium-low or low (depending on the element on your cooktop), cook until the mixture has reduced to 1 1/2 cups, about 50 – 60 minutes. It should be the consistency of syrup. Remove from heat and allow to cool completely in saucepan, about 30 minutes.

Transfer to a glass jar with a lid and store in the refrigerator for up to 6 months. This can be processed in ball jars as you would “can” and kept for a year+.

Molasses: Follow above directions for syrup but your reduction time will increase to allow for reducing syrup further to 1 cup. I find this takes about 70 – 120 minutes. You will have a much thicker consistency, like that of molasses or honey. Cool and process as instructed above.

Uses:

  • in baked goods as a substitution for molasses or syrups.
  • on yogurt
  • in soda or mineral water
  • on meats
  • in or on ice creams, gelatin, granita, and sorbets
  • in buttercream
  • in chocolate based desserts
  • on fresh fruit as you would a chocolate syrup
  • in a vinaigrette
  • on warmed goat cheese w/ gluten free crackers

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