Wednesday, November 24, 2010

Pomegranate Molasses

4 cups of pomegranate juice (Pom brand)
1 T lemon juice, freshly squeezed
1/2 cup of granulated white sugar

Preparing the pomegranate molasses:
Combine all of the ingredients in a large saucepan and heat over medium heat, stirring occasionally until sugar dissolves. Lower the heat to medium low for about 50 minutes, until mixture reduces to a light syrup, about 1 1/2 cups. If you stop now, you've got grenadine, which you can cool for about 30 minutes and then bottle and keep refrigerated for up to six months.

For pomegranate molasses, increase the heat and continue to cook for a few minutes until it's a thick syrup.


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