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!Print
4 cups fresh or unsweetened bottled pomegranate juice
1/2 cup cane sugar (preferably organic)
1/4 cup lemon juice (a little less is fine)
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.
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