Pomegranate Molasses


  • 2 parts pomegranate juice
  • 1 part sugar
  • 1 teaspoon lemon juice for every 225ml of pomegranate juice


  1. Add all ingredients to a saucepan and place on medium heat.

  2. Stir to combine and let it reduce until it is about a fourth of the original volume (more or less half a cup; around 75-90 minutes).

  3. Take off the heat, and let it cool for at least 20 minutes.

  4. Transfer to a sterilized container.

Keep refrigerated. Lasts for 6 months.


  1. Leave enough time for the molasses to cool off once it's reduced to the desired consistency. Sugar can get extremely hot so it's easy to burn yourself if you're not careful. It can also shatter glass if you transfer it to a bottle without letting it cool for a long enough period.

  2. Be careful not to overcook the molasses - it should retain its dark red color. If it starts to look brown, you've overcooked it!

  3. Aside from using it to make grenadine, you can use pomegranate molasses for a variety of dishes, particular those from the Middle East. Another popular use for it is in salad dressings.