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Pomegranate Molasses dripping from a spoon into a cup

Pomegranate Molasses

  • Author: caroline
  • Total Time: 55 minutes
  • Yield: 2 1x
  • Diet: Vegan


This Middle Eastern delicacy is perfect for pouring, dipping or roasting. It’s incredibly simple to make & you can use either fresh pomegranate or juice.

The default recipe makes around 2 portions (2 tbsp each).


  • 3 pomegranates (around 250g / 8.5oz each) OR 250ml (1 cup) 100% pomegranate juice
  • 2 tbsp sugar (see note 1)
  • 1 tbsp lemon juice


First, prepare the pomegranate (if you are using full fruits).

  1. Cut the top 2.5cm/1in off the top of the fruit. You should be able to see the sections of the seeds. If not cut a little more off.
  2. Run your knife along the dividing section of each portion of seeds, from top to bottom. Pull each segment away and break the seeds up and place them into a large bowl of cold water (see note 2).
  3. Work the seeds in the water to remove the white membrane from the arils. The membrane should float to the top of the water so you can strain them away (see note 3).
  4. Drain the arils and place them in a blender or food processor. Pulse until you have a smooth texture. 
  5. Strain the pomegranate juice through a fine-mesh sieve, pushing it through with the back of a spoon to squeeze out all the juice you can. 

Next, make the molasses (skip to here if using pre-blended juice)

  1. Add the pomegranate juice, sugar and lemon juice to a pan and bring to a simmer and stir well.
  2. Keep the pan at a very low simmer. You should only have a bubble breaking on the surface every second or so.
  3. Leave the pan for around 1 hour, checking very regularly after the first 40 minutes or so. It’s ready when you can dip a spoon into the mixture and it coats the spoon when removed. You should also be able to run your finger down the back of the spoon and leave a clean line when there the molasses was scraped off. It will thicken more as it cools.
  4. Remove from the heat and allow to fully cool. Double-check the consistency and then decant into a jar. If it’s still a little too thin you can return to the heat. If it’s overdone and too thick then you can try and loosen it with a little boiling water.


  • Want to skip the sugar? You can, but it will be more suited to use in cooking than drizzling or dipping as it will be very tart. Want to make it even sweeter? Use double the amount of sugar to make it a little more honeyed for a salad dressing. 
  • Pomegranate stains, so be careful when preparing the fruit and wear gloves to avoid purple hands! 
  • Be careful to remove as much of the white membrane as possible as this is quite bitter and will affect the end result. 
  • Pomegranate molasses will keep for around 3 months if kept in the fridge in a sterilised jar. 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Sauce
  • Method: Hob / Stove
  • Cuisine: Middle Eastern


  • Serving Size: 1
  • Calories: 105
  • Fat: 0g
  • Carbohydrates: 26g
  • Protein: 0g

Keywords: sauce, reduction, molasses, pomegranate, fruit, middle eastern, arabic