Pomegranates are a popular ingredient in middle eastern cookery where the tart, fruity flavour is a perfect balance to rich, fatty dishes. Pomegranate molasses balances dark almost caramel sweetness with very high acidity. Pomegranates are rich in antioxidants and fibre and a good source of vitamins E, K, and magnesium.
Pomegranate molasses is made by reducing the juice to a thick syrup, with or without added sugar. It adds extra layers of flavour to traditional north African recipes such as Muhammara dip and bulgar wheat salad. It is also great as a meat glaze, drizzled onto roasted vegetables, whisked into dressings and as an ingredient in a refreshing punch.
Easy pomegranate Molasses recipe
Depending on the acidity of the pomegranate juice you may need to adjust the amount of sugar or lemon juice.
1 litre Pomegranate Juice
100 grams Granulated Sugar
2 tablespoons Lemon Juice
Place the ingredients into a large heavy-bottomed pan and bring to a gentle simmer, stirring until the sugar dissolves. Reduce the syrup by three quarters until you are left with 250 -300 millilitres. Allow to cool and store in a clean, sterilised container in your fridge. Will keep for a month.
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