This year I have a surfeit of Pomegranates from a wonderful friend that has a prolific tree. Juice, Pomegranate Honey, Pomegranate Vinegar and other such goodies emerge from our kitchen, including this Pomegranate Molasses.
Are you looking for Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, and Green Olive, Walnut, Pistachio and Pomegranate Salad.
When you browse “How to Make Pomegranate Molasses” you find all sorts of messy ways to extract pomegranate juice. I found a way that is not messy, and is quick and efficient.
The secret is to use a cold press juicer. Mine is a Hurom, although I am not advocating this over any other brand – I just want to give you an example. Cold press juicers crunch and press the fruit to extract juice. Centrifugal juicers spin them at high speed to extract the juice. This works well for almost all fruit and vegetable, but pomegranate seeds get stuck in the mesh used to filter juice from the pulp. The juicer soon becomes unusable.
Alternative methods involve using a food processor to chop the seeds, then manually pressing them through a sieve to extract the juice.
We have summarised the juice extracting methods here.
Take pomegranate seeds, and juice them using a cold press juicer. I recommend that you test the juicer with a few seeds first to ensure that the juice is extracted without damaging the juicer. You need 1 cup juice.
Mix the pomegranate juice with up to 0.25 cups sugar and 1 – 1.5 Tblspn lemon juice. This will create a nice sweet molasses. Add less sugar and more lemon juice if you like yours more tart.
Using a medium saucepan, stir over low heat until the sugar dissolves, then increase the heat to medium.
Simmer for 20 minutes or until the mixture is syrupy and has reduced to 1/4 cup. Set aside to cool.
Keep in the fridge in an airtight jar.
This recipe will scale up if you want to use more pomegranate juice. The molasses keeps well in the fridge. I suspect that it will freeze well too.
In the background of the photo is Armenian Pickled Okra.