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Pomegranate Molasses Syrup is rich, thick, and smooth. I use it to drizzle over yogurt or ice cream. It’s also great for cocktails.
A pomegranate can be a bit confusing or daunting if you’ve never removed the seeds. The bright little seeds are called “arils”. I don’t know many people who eat them like an apple but I do know that they are used in baking, sauces, dressings, as a garnish, in cocktails and even as a syrup for pancakes or French toast.
You can use the juice from the arils or you can use bottled pomegranate juice to make pomegranate molasses syrup. Of course, the bottled juice is much easier and less time-consuming.
Pomegranate Molasses Syrup
Description
Pomegranate Molasses Syrup is rich, thick, and smooth. I use it to drizzle over yogurt or ice cream. It’s also great for cocktails.
Ingredients
- 2 cups or 1 16-ounce bottle of pomegranate juice
- 1/4 cup sugar
- Juice from 1/2 small lemon
Instructions
- Add all three ingredients to a small stove-top pot.
- Stir and bring it to a boil.
- Turn the heat down to a simmer.
- Cook for 30 minutes until the juice has reduced significantly and the texture is thick.
- Allow to cool, place in a jar and refrigerate.
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