Used in Middle Eastern, North African & Mediterranean cuisine, pomegranate molasses gives a sweet, sour note to dishes.

Whilst it is becoming a more popular store cupboard ingredient, it’s not always widely available in this country. However, it’s really quick, easy and cheap to make your own.

Pomegranate molasses

1 bottle pomegranate juice

100g sugar

Juice of 1 lemon

  1. Tip the juice into a wide, shallow pan, add the sugar and lemon juice. Stir over a low heat until the sugar has dissolved.
  2. Bring the liquid to the boil and simmer until reduced by half.
  3. Allow to cool for 10 minutes, before pouring into a sterilised bottle and capping.
  4. Once cold, keep in the fridge and use within 6 months.

Watch the video to see how it’s done.

Four Ways to Use Pomegranate Molasses

  1. As a dressing – Use it in the same way as balsamic vinegar, just drizzle over salad, any Middle Eastern style dip or fresh fruit and ice cream for a sweet tang.
  2. In a marinade – Mix with garlic, ginger, ground cumin and ground coriander and enough oil to make a marinade to rub over meat. From whole or jointed chicken, lamb or pork chops and steak, either roast in the oven or cook for a few minutes each side under a medium grill for succulent juicy meat. Barbecuing also works, but watch the marinade doesn’t burn too quickly.
  3. Cocktails – Use as a cordial and dilute into gin or vodka based cocktails, jazz up Prosecco or mocktails.
  4. In casseroles – particularly good in tagine style casseroles with chicken, lamb, beef or game. a few spoonfuls adds depth of flavour and a sweet, sour tang.