Recipe

Pomegranate molasses

May 31, 1976 2:00pm
  • 2 hrs 30 mins cooking
  • Makes 1 Cup
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Ingredients

Pomegranate molasses
  • 8 pomegranates (3.4kg)
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (110g) caster sugar

Method

Pomegranate molasses
  • 1
    Cut pomegranates in half; squeeze juice from pomegranates using a citrus juicer; strain into large jug, you need 4 cups juice. Discard seeds (or save for another use).
  • 2
    Combine juices and sugar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer gently, uncovered, about 2 hours or until liquid is reduced to about 1 cup and is thick and syrupy.
  • 3
    Pour hot syrup into hot sterilised bottle; seal immediately. Label and date bottle when cold.

Notes

Keep an eye on the syrup towards the end of the cooking time; as it reduces, you need to reduce the temperature to maintain a gentle simmer. Use any leftover pomegranate seeds in salads or sprinkle over desserts.

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