DIY: Pomegranate Molasses

by Shawnda on August 30, 2011

in Condiments,DIY,Lighter & Healthier

Homemade Pomegranate Molasses

The very first time we made the Rather Sweet Sangria, I tried unsuccessfully to hunt down one of the ingredients: Pomegranate Molasses. It was just a tad too exotic for the grocery stores that we frequented so I took the approach recommended in The Pastry Queen to make it at home.

The process couldn’t be simpler: boil pomegranate juice down to almost nothing. And then after you’ve made sangria, use the rest of that “almost nothing” in place of balsamic vinegar when making a vinaigrette. Or drizzle that “almost nothing” over a bowl of yogurt or a stack of pancakes. Or stir it into iced tea. Or brush it on salmon or a pork tenderloin destined for the grill.

Homemade Pomegranate Molasses

A sweet and tangy syrup perfect for flavoring mixed drinks, salad dressings, and marinades.


  • 16 oz 100% pomegranate juice
  • 2 Tbsp sugar
  • Juice of 1 lemon


  1. Mix all ingredients in a small sauce pan.
  2. Heat over medium high and bring to a boil.
  3. Continue to cook for 35-45 minutes, until the liquid thickens and reduces to 1/2 a cup.
  4. Remove from heat and let cool to very warm.
  5. Pour into a jar and store in the fridge (it will keep for several months).


Yields: 4 2-Tbsp servings (1/2 cup)

Adapted from The Pastry Queen

Estimated time: 50 minutes

Nutritional Information
Calories: 97.3 | Fat: 0g | Fiber 0g | Protein .5g | Carbs 24.8g
Weight Watchers PointsPlus: 3


{ 8 comments… read them below or add one }

1 Georgia @ The Comfort of Cooking August 30, 2011 at 9:09 am

Wow, what a delicious looking molasses! I love all of your ideas for it, too. I think it would be especially mouthwatering over pancakes, though. Thanks for sharing, Shawnda!


2 Katrina August 30, 2011 at 1:58 pm

Mmmm can’t wait to try this one!


3 Joanne August 30, 2011 at 6:51 pm

I always cry a little bit when my readers comment on a recipe that uses pom molasses saying they can’t find it…cause it’s just so easy to make yourself! (and tastes better!) So glad you posted this!


4 Elina (Healthy and Sane) August 31, 2011 at 10:05 am

I’ve had it on my “to find” list as well. Good to know you can actually make it! PS – I was always wondering how you know that it reduced to 1/2 cup. Do you pour it out of the pot on occasion into a measuring cup… and then back if it’s not quite time? Always has been one of those things I’m eye balling and often miss…


5 foodiebride August 31, 2011 at 1:39 pm

I mostly eyeball it – I tip the pot to one side and see how much is left. You could always pour it out into a larger measuring cup and then pour it back in.


6 linda September 1, 2011 at 8:19 pm

Do you have a Middle Eastern store nearby…they carry the molasses, but it’s good to know how to make it from scratch!


7 Tiffani December 12, 2011 at 9:48 am

Just wondering – did yours get very thick & almost hard when storing it? Last night mine was more molassassy in texture. This morning I pulled it out for some oatmeal & it was very thick. It still tasted great but just wasn’t what I was expecting.


8 foodiebride December 12, 2011 at 10:02 am

It definitely gets thick, pretty similar to molasses, but it’s still pourable.


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