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A small bowl with homemade pomegranate molasses and an opened pomegranate.
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5 from 23 votes

Pomegranate Molasses (2 Ways)

Learn how to make pomegranate molasses - a thick syrup that adds sweet-tart flavor to dressings, marinades, dips, and more! Make a classic version with sugar or a sugar-free version.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Condiment
Cuisine: Middle Eastern
Shelf life: 3 Months
Servings: 16 Tbsp
Author: Samira Kazan

Equipment

Ingredients

  • 4 cups pomegranate juice
  • 1/2 cup sugar only needed for the classic version
  • 1-2 Tablespoons lemon juice fresh or bottled, OR 1/8–1/4 tsp citric acid

This will yield about 1 cup of molasses

US Customary - Metric

Instructions

  • Add pomegranate juice to a wide pan.
    For the classic version, add sugar and stir to dissolve.
  • Bring to a gentle boil over medium heat.
  • Reduce the heat to a bare simmer and cook uncovered, stirring occasionally (more often near the end). Reduce until syrupy and about 3/4–1 cup remains.
    This can take anywhere from 60-90 minutes for the classic version, to 90-120 minutes for the sugar-free version.
  • Test doneness: the molasses should coat the back of a spoon, or a finger line should hold.
  • Turn off the heat. Stir in citric acid or lemon juice to brighten.
  • Cool completely, then transfer to a clean glass jar and refrigerate.

Notes

To make pomegranate juice: Follow my guide for juicing a pomegranate.
Storage: Keep refrigerated for up to 3 months. Use a clean spoon. Warm gently to loosen if needed.
Check the blog post for serving suggestions, more tips, and answers to top FAQs.

Nutrition

Serving: 1Tbsp | Calories: 59kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 6mg | Potassium: 136mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.1mg