HADES : “Tell them that you weren’t hungry, tell them you followed the pomegranates seeds because they tasted like blood, like love.” ~ Pauline Albanese
An ancient fruit fraught with beautiful and tragic lore, pomegranates have been revered since ancient times. Full of ruby red seeds bursting with a sour and sweet flavour, they have an almost sinful, decadent quality to them which makes their frequent inclusion in mythology seem predestined.
Some scholars argue, that it was a pomegranate that Eve tempted Adam with, not the apple.
Pomegranates are prized across the Mediterranean and Middle East
When my mother was pregnant with me in Croatia, it was pomegranates she craved, especially the more sour varieties. Across the Dalmatian region, pomegranate trees grow everywhere, both as wild afterthoughts and carefully tamed specimens next to the ever-present fig trees and thickets of grape vines.
I looked forward to every winter when the shiny red fruits would finally make an appearance in Toronto grocery stores. We would always splurge on the fruit, and carefully watch the prices which would sometimes fall as low as 5 entire pomegranates for $1.
Which is why pomegranate syrup, or molasses, was such a revelation for me
I found a bottle of it in a Middle Eastern grocery store one day and was instantly hooked. Pomegranate molasses is sweet and sour, deep and rich like wine. Pomegranates go equally well in sweet and savoury applications meaning you can use this syrup in everything from lamb dishes to ice cream or cake toppings.
I even recommend it drizzled on grilled octopus which I have a recipe for here.
Or enjoy pomegranate molasses in my Blood Orange & Pomegranate Syrup Moscow Mule Cocktail recipe.
Widely popular in Turkish cooking, it is starting to become more accepted and available in western grocery stores
Commercial pomegranate syrup is usually made with pomegranates, lemon juice, and sugar. Often a preservative is added to extend shelf-life. But it is also very simple to make yourself at home. I’m giving you two versions here: one syrup or molasses made from store-bought pomegranate juice, and another from whole pomegranate seeds. Honey (or cane sugar) is optional and I prefer to make mine without.
All that is needed is time and patience as the pomegranates slowly reduce leaving behind the thick, tangy syrup
You can use store-bought pomegranate juice to make your prep easier or deseed entire pomegranates. Whatever works for you. Pure pomegranate juice can be difficult to find, and expensive when you do.
If you have any questions, let me know in the comments. Have you had pomegranate molasses before?
PrintPomegranate Syrup: Two Versions
Sweet and sour. Tart and tangy. This thick, reduced pomegranate syrup (or molasses) is incredibly simple to make and so versatile. Enjoy it with mineral water, with lamb, steak, pork. Have it as an ice cream topping. Drizzle it across a bitter salad or arugula and Belgian endive. It’s incredible.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Category: Syrups
- Method: Reduction
- Cuisine: Mediterranean
Ingredients
- 1 Litre of Pomegranate Juice or 6 Whole Pomegranates
- (Optional) Honey
- Juice From Half of a Lemon
- Sea Salt
Instructions
Pomegranate Juice Version:
- In a saucepan bring the pomegranate juice up to a boil.
- Reduce the heat to medium and stir frequently until the juice reduces.
- This will take at least 3o minutes, but for an even thicker syrup or molasses, it might take up to 1 hour.
- Remove from heat once desired consistency is achieved, and stir in the lemon juice, honey (if using), and sea salt.
- Stir very well to thoroughly combine.
- Once cooled, pour into glass jars or bottles and refrigerate.
Whole Pomegranate Seeds Version:
- In a saucepan bring the pomegranate seeds up to a boil with 1 cup of water.
- Stir, mash, and crush the seeds with a wooden spoon or potato masher.
- Once you have extracted every drop of juice possible from the seeds, remove from heat.
- Pour mixture over fine-mesh colander into a suitable bowl.
- Mash and press the seeds to exract any remaining liquid.
- Return the extracted juice to saucepan and bring up to a boil, then reduce heat to medium.
- Stir frequently and keep watch until the liquid reduces.
- This will take at least 3o minutes, but for an even thicker syrup or molasses, it might take up to 1 hour.
- Remove from heat once desired consistency is achieved, and stir in the lemon juice, honey (if using), and sea salt.
- Stir very well to thoroughly combine.
- Once cooled, pour into glass jars or bottles and refrigerate.
Notes
Store in the refrigerator, it can last up to 6 months.
You can experiment with flavours by adding: rose or orange water, vanilla extract, edible fragrant flowers, cinnamon sticks etc.
Keywords: pomegranate syrup, pomegranate molasses
The Peasant's Daughter is a journey through the traditional recipes and stories of the women who came before me. 
I’m so glad I came across your recipe, I love to use pomegranate molasses for dressing or to drizzle over roasted veggies but I would have never thought of making my own. Cannot wait to give it a go now!
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I love pomegranate but rarely think to use it. Definitely need to make a batch of this to keep on hand – so many ideas what to use it on are running through my mind now – I’m craving it!
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I love this recipe, it pairs well with so many different meals, can’t wait to make it again!
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This sounds like a decadent syrup to try! I will have to give this a try; it sounds amazing!
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I would love this syrup with your lamb recipe. It sounds amazing! We have one pomegranate plant, still growing. Had one fruit and it was bitter. But I’m looking forward to all the yummy fruit we’ll get.
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