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How To Make Pomegranate Molasses

Dec 14, 2017 83 Comments

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Have you ever tried pomegranate molasses? It’s tangy and bright in flavor, and it’s easy to make at home! You can use it for dressings, sauces, or roasts. You can even drizzle it on desserts!

How to Make Pomegranate Molasses - step-by-step recipe on homemade pomegranate molasses

I first came across this thing called “pomegranate molasses” about 6 years ago when I flipped through the pages of Heidi Swanson’s Super Natural Every Day (one of my favorite cookbooks, by the way). It found her recipe for Pomegranate-Glazed Eggplant with Tempeh, and the photo in the cookbook looked so inviting. As I read the ingredients list, I saw pomegranate molasses and thought, “What on earth is that?” Mix pomegranate juice with molasses? That doesn’t sound right.

Everything was going fine, until I bought a bad bottle of pomegranate molasses. I noticed something was wrong when I a batch of muhammara (red pepper dip) and wondered why my dip tasted bitter. Then, I tasted the molasses. Instead of a familiar sweet and tangy taste, the molasses had a bitter finish. I later learned that the bitterness could have come from the manufacturers not separating the pomegranate arils from the rind properly while making the pomegranate juice. Because of that experience, I make my own pomegranate molasses from scratch.

HOW TO MAKE POMEGRANATE MOLASSES

It’s actually quite easy to make. All you do is boil down pomegranate juice, sugar and lemon juice for about 1 hour to 1 hour 15 minutes, and that’s it. You can use store-bought pomegranate juice to make the molasses. I prefer using fresh pomegranate juice because the color of the molasses will look much brighter (and better for photographs).

How to Make Pomegranate Molasses Recipe How to Make Pomegranate Molasses Recipe

To juice the pomegranate, we’re going to dig into those ruby globes and separate the arils. Find the crown of the pomegranate (the part that’s sticking out). (Did you know that the crown is actually the bottom of the pomegranate?) Holding the paring knife at a diagonal, start cutting underneath the crown. Make a full circle around the crown and remove it. Score the pomegranate.

Pomegranate Molasses Recipe How to Make Pomegranate Molasses

Tear the pomegranate apart into different sections. Remove the arils by prying them loose from the rind. To prevent pomegranate juice from splattering everywhere (because it will), loosen the arils inside a large bowl filled with water.

When you’re done, you’ll notice that most of the seeds have sunken to the bottom of the bowl and the loose membrane will float on the top. Remove any stray pieces of membrane, and drain all the water.

How to Make Pomegranate Molasses

Pour the arils into a high-speed blender or food processor, and pulse or gently blend until all the arils have been crushed.

Strain the juice through a fine-mesh strainer. Use a spatula to press down on the purée so that you can squeeze out as much juice as possible.

How to Make Pomegranate Molasses How to Make Pomegranate Molasses

Right, we now have pomegranate juice. Onto making the molasses!

TIPS FOR POMEGRANATE MOLASSES RECIPE

  • You can overcook the molasses: When I was making the video for this, I wasn’t keeping an eye on the molasses carefully and overcooked it. The molasses turned from a beautiful magenta color to brown. Once the molasses cooled, I ended up with a very thick and stiff substance that was very difficult to remove from the jar and difficult to work with. I ended up throwing it all away. The last 10 to 15 minutes of the cooking process are the most critical, so if you can, try to pay attention then.
  • How to tell when the molasses is done: After an hour, you’ll notice that the bubbles will start to look thicker at more viscous. That’s a good sign. You want the molasses to be able to coat the back of a spoon (see below). I also like to pour the molasses into a glass measuring jar to see how much liquids I have. Once I’ve boiled everything down to about 1 1/2 cups or so, I’ll stop.

RECIPES USING POMEGRANATE MOLASSES

  • Muhammara (Red Pepper Dip)
  • Pomegranate Glazed Brussels Sprouts

Homemade Make Pomegranate Molasses

How to Make Pomegranate Molasses

*Note: This recipe was originally published in 2014 and has been republished to updated photos and the headnote.

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Reader Interactions

Comments

  1. Joanne says

    November 12, 2014 at 4:15 am

    I’ve made my own pom molasses before but yeah..it really is SO MUCH BETTER than the one from the store. Worth it to make it yourself!

    Reply
    • Lisa says

      November 12, 2014 at 10:23 am

      It really is, and it lasts for so long, too!

      Reply
    • Jane says

      December 16, 2018 at 5:13 am

      How long is the molasses good in the refrigerator?

      Reply
      • Lisa Lin says

        December 16, 2018 at 9:21 am

        I’ve kept it in the fridge for a month or two and it was fine. If it hardens in the fridge, just take out what you need for your recipe and microwave it for 10 seconds or so to soften it.

        Reply
  2. Kelly // The Pretty Bee: Cooking & Creating says

    November 12, 2014 at 5:55 am

    This looks wonderful! The color is gorgeous!

    Reply
    • Lisa says

      November 12, 2014 at 10:21 am

      Thanks, Kelly!

      Reply
  3. Rebecca @ Strength and Sunshine says

    November 12, 2014 at 7:53 am

    You just made my day with this recipe! I have always wanted to use Pomegranate Molasses, but never wanted to buy a whole bottle! Making it myself would be much more economical (and probably much more tasty!) Thanks Lisa!

    Reply
    • Lisa says

      November 12, 2014 at 10:22 am

      I’d definitely go for the pomegranate juice if you want to save money. Fresh pomegranates do cost a bit! Let me know how it goes, Rebecca!

      Reply
      • David Lamb says

        October 21, 2018 at 7:24 pm

        I actually have an attachment for my KitchenAid mixer that juces the pomegranate seeds. 100 poms came out to 8 ish gallons of juice. Had to improvise a gallon jug to feed the seeds. Now on to jam and molasses.

        Reply
  4. Liz @ Floating Kitchen says

    November 12, 2014 at 7:56 am

    The color of this is amazing! I have a hard time finding this at the store sometimes. Totally going to make my own now! XO

    Reply
    • Lisa says

      November 12, 2014 at 10:23 am

      I also learned after making my own pomegranate molasses that it’s supposed to be a deep magenta color, not brownish…

      Reply
  5. Jessica @ Nutritioulicious says

    November 12, 2014 at 11:34 am

    I’m fascinated by this! Over the summer I made a quinoa recipe from NY Times’ Recipes for Health that called for pomegranate molasses. I only had plain old molasses and figured it wouldn’t make a difference so I have used that everytime I make the recipe. Now I feel like I’m missing out!! Your pomegranate molasses is gorgeous and looks delish. I don’t think i’m up for the time committment involved in making it though. You may just have to start bottling yours!

    Reply
    • Lisa says

      November 12, 2014 at 5:21 pm

      I have definitely done the same! I’ve cooked the same recipe with pomegranate molasses and molasses, and they definitely tasted different. I should totally bottle up some of this stuff for you. Early Christmas present?

      Reply
  6. Julia | Orchard Street Kitchen says

    November 12, 2014 at 11:49 am

    This not only looks delicious, but beautiful too! I love the color and imagine it would be a wonderful addition to many different dishes. I love pomegranates but definitely don’t eat them often enough – this is inspiring!

    Reply
    • Lisa says

      November 12, 2014 at 5:22 pm

      Thanks, Julia! Sometimes, I skip the pomegranates because it’s so much effort to get the arils out! I need to eat more of it myself!

      Reply
  7. Alessandra // the foodie teen says

    November 12, 2014 at 1:46 pm

    I was JUST thinking of posting a pomegranate molasses recipe – I’ve been obsessed with it lately! Love your step-by-step photos!

    Reply
    • Lisa says

      November 12, 2014 at 5:23 pm

      Great minds think alike, right? Isn’t it amazing? It goes sooo well as a sauce to many dishes!

      Reply
  8. Maggie @HomeSweetJones says

    November 12, 2014 at 2:42 pm

    This is utterly brilliant. I usually have to make a special trek to the Persian market for pomegranate molasses and not only will this be more convenient, I know it will be more delicious and healthier because it’s made from scratch. I’m going to try it next week in my Rosewater Pomegranate Chicken. Thanks for the fantastic recipe!

    Reply
    • Lisa says

      November 12, 2014 at 5:25 pm

      Rosewater pomegranate chicken? That sounds amazing! You should definitely post a recipe for that on your blog!

      Reply
      • Maggie @HomeSweetJones says

        November 13, 2014 at 11:01 am

        I need to make it again with this molasses and update the pictures but, in the meantime…

        http://www.homesweetjones.com/rosewater-pomegranate-chicken/

        Reply
        • Lisa says

          November 13, 2014 at 3:34 pm

          Sweet! Thanks for the link, Maggie!

          Reply
  9. kristina @ love & zest says

    November 12, 2014 at 3:08 pm

    hello gorgeous!! love the looks of this 🙂

    Reply
    • Lisa says

      November 12, 2014 at 5:25 pm

      Thanks, Kristina!

      Reply
  10. Alice @ Hip Foodie Mom says

    November 12, 2014 at 3:31 pm

    I am in awe of you. . you made your own pomegranate juice from scratch . . . and pom molasses?! WOW! love this!!

    Reply
    • Lisa says

      November 12, 2014 at 5:26 pm

      Thanks, Alice! Between taking the step-by-step photos and actually making this, it definitely took me a while, but it was definitely worth it!

      Reply
  11. Sarah @ SnixyKitchen says

    November 12, 2014 at 8:34 pm

    What a creative recipe! I’ve never tasted pomegranate molasses, but you make it sound so decadent and delicious. I love the step by step tutorial for how to get the arils out of pomegranates – I have to admit that i have 4 pomegranates sitting in my bowl right now because I’m too afraid to even BEGIN the task of opening them. Thanks for the tips! 🙂

    Reply
    • Lisa says

      November 13, 2014 at 3:30 pm

      Thanks, Sarah! I get a little lazy with pomegranates sometimes because the juice squirts out everywhere. Hopefully you can minimize some of the mess with these tricks. Oh, you can also pry open the arils under water to lessen the juice squirt-age. 🙂

      Reply
  12. Karen @ The Food Charlatan says

    November 13, 2014 at 1:35 am

    I’ve been wanting to make this for a while now! I neeeed it! Beautiful photos 🙂

    Reply
    • Lisa says

      November 13, 2014 at 3:31 pm

      Thanks, Karen!! It took a while to make, but it was definitely worth the time!

      Reply
  13. Tash says

    November 13, 2014 at 1:46 am

    Oh my goodness, this sounds amazing! Pomegranate with molasses – or molasses with pomegranate?!!? It would make an amazing coffee stirrer!

    Reply
    • Lisa says

      November 13, 2014 at 3:31 pm

      Thanks, Tash!

      Reply
  14. Allie | Baking a Moment says

    November 13, 2014 at 7:58 am

    Oh my gosh this is fantastic! I can only imagine how much better homemade is than storebought. I totally want to do this! I think it could make a lovely homemade gift 😉

    Reply
    • Lisa says

      November 13, 2014 at 3:33 pm

      Thanks, Allie! Now that you mention it, I should definitely make another batch and bottle it as a gift for Christmas!

      Reply
  15. Phoebe @ Feed Me Phoebe says

    November 13, 2014 at 6:01 pm

    The color of this pomegranate molasses is stunning and I would love to try it with so many things!

    Reply
    • Lisa says

      November 14, 2014 at 10:34 pm

      Thanks, Phoebe! I was just thinking of other ways to use the molasses. Maybe something with eggplant in it…

      Reply
  16. Caralyn @ glutenfreehappytummy says

    November 13, 2014 at 6:44 pm

    pooh can’t wait to try this!

    Reply
    • Lisa says

      November 14, 2014 at 10:38 pm

      Thanks, Caralyn! Let me know how it goes!

      Reply
  17. Sly Smith | Lemon Tree Letters says

    November 13, 2014 at 7:22 pm

    I have a big bottle of the brown molasses, I had no idea you could make your own! Thanks for the recipe! So pretty!

    Reply
    • Lisa says

      November 14, 2014 at 10:38 pm

      Thanks! Let me know how it goes for your!

      Reply
  18. Maggie says

    November 13, 2014 at 8:42 pm

    Wow, I never thought I can make pomegranate molasses at home! I got a bottle from supermarket last year when i visited Turkey. I only cooked with it once and the flavor is not as great as I expected. Really want to try the homemade version some time. It looks much better than the one from the market 🙂
    I didn’t find a lot of recipes online that use pomegranate molasses. Looking forward to more recipe on how to use it 🙂

    Reply
    • Lisa says

      November 14, 2014 at 10:42 pm

      I definitely think that the homemade version tastes soo much better. I just made caramelized brussels sprouts with them, but I don’t know if they have it in Beijing. Something worth trying might be roasting eggplant (the Asian kind) and potatoes together and adding a bit of this pomegranate molasses in it!

      Reply
  19. Arman @ thebigmansworld says

    November 14, 2014 at 8:47 pm

    Not even kidding you here- australia is OBSESSED with Pomegranate molasses as in- every ‘shique’ restaurant incorporates it somehow. The thing is- you can’t buy it anywhere! Promise I’ll make it when I’m back on home soil.

    Speaking of which- I’m kinda mad we didn’t hang out!

    Reply
    • Lisa says

      November 14, 2014 at 10:49 pm

      You have to tell me what you think of the pom molasses!!

      Also, Yes, it’s sooo sad that we didn’t get to meet up! You need to swing by the Bay Area the next time you’re around!

      Reply
  20. Beth (OMG! Yummy) says

    November 15, 2014 at 9:21 am

    Saying hi from SITS! I have another project for you now – make your own date syrup!!! It’s a perfect substitute for maple syrup or honey. Recently I used it, along with pomegranate molasses on a roasted delicata squash that I finished with fresh arils. Love your brussels sprouts recipe! I run a virtual cooking community called Tasting Jerusalem that is ingredient driven – we’ve done pomegranate molasses and date syrup. Come say hi – the group is on FB, G+, PInterest as Tasting Jerusalem or at the hashtag #tastingjrslm on Twitter and Instagram.

    Reply
    • Lisa says

      November 17, 2014 at 10:11 pm

      Yum—date syrup sounds delicious! I’ll definitely check out your Tasting Jerusalem community. Sounds fun!

      Reply
  21. Love CompassionateLee says

    November 16, 2014 at 6:13 pm

    This looks too good to be true. I am going to test this out a.s.a.p. Thanks for the recipe and Happy Sunday, Lisa 🙂 Have an awesome week!

    Reply
    • Lisa says

      November 17, 2014 at 10:14 pm

      Thanks, you too!!

      Reply
  22. Karrie says

    November 18, 2015 at 5:56 am

    Lisa help! I just finished last night and my molasses didn’t thicken up like the picture. I brought itvto a boil and left it on med/high for an hour….? Maybe with my old stove it didn’t get hot enough long enough? Help!

    Reply
    • Lisa says

      November 18, 2015 at 7:37 am

      Hi Karrie! The molasses starts to thicken once it cools off. While the molasses is still over heat, it will still be quite runny. What is the consistency of the molasses like today?

      Reply
      • Karrie says

        November 18, 2015 at 7:46 am

        Barely thicker than the juice. (I had some left over from the recipe.

        Reply
        • Lisa says

          November 18, 2015 at 8:00 am

          And how much of the molasses did you end up with when you finished the recipe? About a cup? If you have a lot of leftovers, you could pop it back into your saucepan again over medium heat and add a little bit more sugar (about 2 tablespoons or so), and cook it until the molasses is about the consistency of a thick cough syrup. Then, turn the heat off and let it cool. Does that make sense?

          Reply
          • Karrie says

            November 18, 2015 at 8:40 am

            Yes….that was my thought…..I’ll heat it up again. I definitely had more than a cup! Thanks and I hope you have a wonderful day. 🙂

  23. heather @french press says

    November 18, 2015 at 7:53 am

    I’ve have actually been on the hunt for pomegranate molasses, but have not found any in the stores. I cannot wait to try this

    Reply
    • Lisa says

      November 23, 2015 at 9:44 am

      Thanks, Heather! Let me know if you make it!

      Reply
  24. Traci | Vanilla And Bean says

    April 14, 2016 at 6:33 pm

    In my search for homemade grenadine, I found I needed pomegranate molasses. I googled it and I was excited to find you have a recipe! So, I’ve made it and it smells divine. In the refrigerator it goes to thicken, then I will be on my way to one fresh margarita! Thank you for this, Lisa! So happy to make this from your recipe! xo 😀

    Reply
    • Lisa Lin says

      April 25, 2016 at 9:00 am

      Yes!! Traci, I’m so glad you tried it, and thank you for letting me know how it went! So glad it worked. Can’t wait to see this margarita! Are you going to post it on your blog?

      Reply
      • Traci | Vanilla And Bean says

        May 1, 2016 at 2:54 pm

        Hey Lisa.. I just posted the margarita recipe! It is fabulous! Thank you again for your Pom Molasses. I linked back to you for the recipe! 😀

        Reply
  25. Shera Melson says

    October 2, 2016 at 1:10 pm

    After cutting the pomegranate, try getting the arils out by holding them under the water in the bowl. Less mess.

    Reply
  26. mary anderson says

    November 13, 2017 at 2:41 pm

    can i can the juice? i have alt of pomegranates, and not room in the freezer for all the juice. if i canned it i can keep it unrefrigerated. please help?

    Reply
    • Lisa Lin says

      November 22, 2017 at 10:10 am

      Hi Mary, I don’t do much canning at home, so I don’t have a good answer for you. Sorry about that!

      Reply
  27. Tyler says

    February 21, 2018 at 5:35 am

    DIY pom molasses is definitely the way to go. We use it often in our test kitchen and it’s always a hit. Great recipe, very easy to follow!

    Reply
  28. Barbara G says

    March 12, 2018 at 5:07 am

    I accidentally found your recipe after not finding the syrup locally. I googled it, after looking for it in Amazon, where they ranged from $8 to $30 for similar amounts. (around 10 oz) So I had no idea if the cheaper ones were any good or the highest ones were just way over-prices.
    Since I now live in small-town, middle of nowhere, and it’s still late winter, do you recommendation brands of the juice, or can one get it as frozen concentrate?

    Then once I make it, would you please list a few dishes, other than deserts, you’d use it on.

    Thanks for the recipe, photos and your replies to comments, that I found very healthful too.

    Reply
    • Barbara G says

      March 12, 2018 at 8:15 am

      I want to try this recipe. I just saw Pom powder online. Do you know anything about it? Would this be a good alternative to make the boiling process shorter. ?

      Reply
      • Lisa Lin says

        March 12, 2018 at 9:07 am

        I have not tried pom powder before, so I can’t attest to how they would work in the recipe. Sorry about that!

        Reply
    • Lisa Lin says

      March 12, 2018 at 8:59 am

      Hi, Barbara! I don’t think it’s really necessary to get the $30 bottles. Is R.W. Knudsen one of the brands you see on Amazon? The juice is made from concentrate, but it does the job. Hope this helps!

      Reply
  29. Dilushani says

    August 20, 2018 at 5:29 pm

    If i only wanted enough to use this in a muhammara dip would 1 pomegranate be enough?
    Can this be made with a refined sugar alternative?
    How long can you store this for for?
    Thanks 🙂

    Reply
    • Lisa Lin says

      August 21, 2018 at 8:33 am

      Yes, 1 large pomegranate should be enough.

      Reply
  30. Dave Kliman says

    November 15, 2018 at 3:04 am

    Can I just use plain pomegranate juice without the lemon juice or the sugar? What would happen?

    Reply
    • Lisa Lin says

      November 15, 2018 at 1:19 pm

      Hi, Dave. You can leave out the lemon juice, but the sugar is what helps thicken the pomegranate juice so that the molasses has the syrup consistency. If you reduce pomegranate juice by itself, the liquid will get darker, but it won’t thicken.

      Reply
  31. Suzie says

    November 15, 2018 at 1:12 pm

    Can you substitute honey for the sugar. Have UC and can’t have sugar.

    Reply
    • Lisa Lin says

      November 15, 2018 at 1:20 pm

      Hi Suzie, I think honey will work!

      Reply
  32. Boris says

    November 22, 2018 at 10:35 am

    Made one change: cook it down without sugar and then add sugar in the last 15 min. That way I don’t have to check so often.

    Reply
    • Lisa Lin says

      November 22, 2018 at 3:51 pm

      Great tip! Thanks, Boris. I have to try that some time!

      Reply
  33. Ahd Mattar says

    January 24, 2019 at 12:29 am

    Hello Lisa,
    I was wondering where can I find the video?
    If you may could you tell me the ingredients please ?

    Reply
  34. Esnehar Lalanne says

    February 3, 2019 at 9:52 am

    How long does the molasses keep for?
    In the fridge or cupboard?
    How long should I wait until storing it? and should I be storing it or anything while I wait?

    Thanks

    Reply
    • Lisa Lin says

      February 4, 2019 at 2:41 pm

      Hi, Esnehar! Store this in a tight jar in the fridge. Because of the high sugar content, it should keep for up to 2 months.

      Reply

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