I agree with drbabs and Nancy, but I'm somewhat intrigued by the idea of adding the pomegranate molasses, which is tart and bright, and might be a wonderful addition.
That said, the date syrup in the recipe provides intense sweetness, even in a small amount. I'd want that, too.
I'd therefore use the pomegranate molasses but also add a teaspoon or two of honey or maple syrup, tasting after adding just a bit so as not to over-sweeten it. ;o)
Date syrup is sweeter than pomegranate molasses, so if I were to substitute the pomegranate molasses, I’d add it before the lemon juice and then add lemon juice to taste.
The date syrup in this recipe is a very small amount to give a touch of sweetness, so you could even omit it (to taste). Or use a choice of sweetener (whatever you like or have to hand): * smashed up date or two (without the pit) * another dried fruit, * yes pomegranate syrup * a tablespoon of another sweetener.
/24151c9b-a9de-4bb9-b558-a9fa83b6ef50--2020-1110_tahini-ranch-dressing_3x2_ty-mecham.jpg)
3 Comments
That said, the date syrup in the recipe provides intense sweetness, even in a small amount. I'd want that, too.
I'd therefore use the pomegranate molasses but also add a teaspoon or two of honey or maple syrup, tasting after adding just a bit so as not to over-sweeten it. ;o)
Or use a choice of sweetener (whatever you like or have to hand):
* smashed up date or two (without the pit)
* another dried fruit,
* yes pomegranate syrup
* a tablespoon of another sweetener.