Pomegranate Molasses

Test Kitchen-Approved

Author Notes:

Pomegranate molasses adds a sweet, pucker-worthy tang (in a good way) to every dish it touches. Try it in salad dressing, as a glaze for roasted vegetables, in a marinade, and even drizzled on oatmeal. Recipe slightly adapted from Alton Brown.

Riddley Gemperlein-Schirm

Makes: about 1 cup


  • 4 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
In This Recipe


  1. Place all the ingredients in a heavy-bottomed saucepan. Over medium heat, cook, stirring occasionally, until the sugar completely dissolves.
  2. Reduce the heat to medium-low and cook for 70 to 80 minutes, or until the mixture is the consistency of thick syrup. Allow to cool for 30 minutes and then transfer the molasses to a glass jar to cool completely. It will keep, covered in the refrigerator, for up to 6 months.

More Great Recipes:
Condiment/Spread|Sauce|Middle Eastern|Fruit

Reviews (6) Questions (0)

6 Reviews

Isolina S. March 2, 2016
How do you juice pomegranate?
rengahan March 6, 2016
Maybe you are just meant to buy the juice. It would probably be cheaper.
Author Comment
Riddley G. March 6, 2016
Yes, rengahan is correct! Pomegranate juice is sold in many supermarkets.
mela February 7, 2018
I tried making it with Pom juice and it wasn't very good; threw it out. My advice: find a middle eastern market that sells the real thing.
Boat P. March 2, 2016
Do you think I can do this in a slow cooker on low or keep warm setting?
Author Comment
Riddley G. March 2, 2016
Hi! Unfortunately I don't think the juice would reduce enough in a slow cooker.