Pomegranate Molasses is a thick, dark-brown coloured syrup made from a tart variety of pomegranates, whose juice is boiled down.
It doesn’t taste like molasses, a better word in English would have been just plain “syrup.”
It can, though, be can be as thick as molasses. Some brands may be thinner and lighter brown; some brands may be purply-brown, some sweeter.
The taste is sweet and sour, and somewhat astringent, giving it a tang. There is no sugar added. The sweetness comes from sugar naturally in the fruit.
It is made throughout the Middle East. It is sold in bottles, particularly in Middle Eastern food shops.
Some American brands are made from a sweeter variety of pomegranates, with citric acid added to compensate.
Pomegranate Molasses is not the same as grenadine, which is a sweet syrup, most of which now has actually no pomegranate in it.
Pomegranate Molasses “essence” is a thinner version.
Pomegranate Molasses can be used:
- a sauce as is to drizzle over cakes or ice cream;
- to flavour a summer drink made from sparkling water and Pomegranate Molasses, garnished with fresh mint;
- in vinaigrette salad dressings as the “vinegar”;
- as a glaze for meats or in meat dishes;
- in desserts.
Simmer pomegranate juice to reduce it by about two-thirds to a syrup. Store in a sealed container in the fridge for up to 3 months. Or, a mixture of honey and lemon juice.
Duffy, Nikki. Pomegranate delights. Manchester, England: The Guardian. Saturday, 3 June 2006.
Perry, Charles. Pomegranate Molasses. Los Angeles, California: Los Angeles Times. 27 August 1997. Page H 14.