If you make salads, fresh fruit platters, grill fruits, vegetables and meats and/or make bar drinks, you should have pomegranate molasses as a go-to “magic ingredient.” You can purchase it in specialty food stores, Middle Eastern and Mediterranean markets and online. Or, can make your own. As a DIY specialty, you control the amount of sweetening in this sweet/tart syrup. You also have a unique gift to give family and friends. Best of all, it’s easy to make!
I’ve included vanilla in the ingredients for a couple of reasons. It’s a good flavor match with pomegranate — they complement one another. Also, vanilla softens the acidity in tart foods. Not enough to alter the flavor, but enough to mellow it.
This is a very flexible recipe. You get to make the decisions of how much you want to sweeten it and what sweetener you want to use. Here are the basic ingredients: Have fun!
- In a heavy 2 quart saucepan, add juice, sugar and lemon juice, put over medium-high heat and bring to a boil. Reduce heat to low and allow to slowly reduce to 1-1/2 cups, about a hour.
- Remove from heat and add extract or ground beans and allow to cool. Adjust sweetener if needed and pour into a jar. Refrigerate.
- You can substitute agave, honey, coconut sugar or stevia. You can also add more vanilla if you'd like.
“Like” it, and share your thoughts in the comments below!
Latest posts by Patricia Rain (see all)
- Guiness Gingerbread Cupcakes with Lime-Vanilla Frosting - March 13, 2017
- Shrimp with Remoulade Sauce - February 24, 2017
- Smoked Rainbow Trout and Endive Salad - February 20, 2017