Pomegranate Molasses


  • 2 cups Pomegranate juice (fresh if you're feeling extra)
  • 1/4 cup sugar
  • 1 Tablespoon lemon juice


  1. In medium sauce pan over low-medium heat, combine ingredients. Let come to a simmer and whisk until sugar has dissolved.
  2. Reduce to low heat and let gentle simmer for another 20-30 minutes until thickened to a syrup consistency ~ 1/2 cup yield. Check on your reduction every few minutes...DON'T LET IT BURN. IT WILL STINK UP YOUR HOUSE. (YES I BURNED MY FIRST BATCH AND IT MADE ME SAD.) If it starts bubbling up and is hardens on the back of a spoon, it is beyond salvaging so go ahead and scrape it into the garbage and try it again.
  3. Let cool, transfer to clean jar, store in fridge. Use with in 2-3 weeks.