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What is Pomegranate Molasses?
Well for starters, it is not molasses at all but is instead pomegranate juice that’s been cooked and reduced to a thick, syrup like consistency.
I simply adore it! Let me see if I can describe it to you. As mentioned, it’s syrupy, but not too dense in viscosity, almost like nectar but with only a hint of sweetness. Pomegranate Molasses also has a slight tartness about it that is very reminiscent of balsamic vinegar which it also rather resembles in colour, but is nowhere near as pungent or sharp. There is a certain mellowness about it and a maturity in flavour that you would usually associate with aged products like the aforementioned balsamic vinegar. I have been known to, erm, lick the spoon over and over, it’s really that good!
I used to have to get mine online form specialist cookshops in London but these days, many of the larger supermarkets in larger towns in the UK stock it. I know you can get definitely get it in Sainsbury’s and Waitrose.
You could of course make your own. Oh yes, it is that easy! It’s just a case of cooking down about 1 litre (4 cups) of pomegranate juice, recipe below. You can make it with fresh pomegranate too, but that’ll be a subject for another day!
How to Use Pomegranate Molasses
There are so many uses for pomegranate molasses.
- Use is to deepen and enhance stews, of whatever persuasion, like you’d use Worcestershire sauce.
- Makes a wonderful ingredient in marinades for all sorts of meat, whether you’re roasting, barbecuing or frying. Have a look at my Persian Roast Lamb (above) to get an idea.
- One of my favourite ways to use pomegranate molasses to truly enjoy its flavour? As part of a salad dressing. Take a look at any of the following salads and add a tablespoon to the dressing. Where I’m using balsamic vinegar like in the Crab and Balsamic Strawberries Salad, it’ll enhance the final flavour even more as I feel that it combines so well with balsamic vinegar, neither drowning out the other.
- It goes well over ice cream too, providing a lovely sweet and sharp contrast.
- And I absolutely love it over my strawberries!
Some of the salads you can use the pomegranate molasses on:
Let’s get our aprons on!
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And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Pomegranate Molasses – a Secret Ingredient
- 1 litre pomegranate juice
- 1 Tbsp white sugar
- 2 Tbsp lemon juice
- Place everything in a saucepan and cook for 1 to 1 and a half hours until you get a thick, syrupy liquid.
- Store in a clean bottle or jar at room temperature, will keep for a month.
- If you store it in the fridge, it will last much longer.
1 thought on “Pomegranate Molasses – a Secret Ingredient”
Wow, what an incredible post. Thank you. I’ve not heard of this but I’m definitely either going to go buy some or make sone, and looking forward to trying your Persian lamb!