Pomegranate Molasses

The fruit of a deciduous sub-tropical bush, which has an agreeable, tangy yet fruity flavour. 

Pomegranate molasses, also called pomegranate syrup, is a traditional Middle Eastern condiment made from the sugar in the juice extracted from fresh pomegranates.  Pomegranate molasses is syrupy and rich, but not very sweet. Instead it's tangy and a little musky with a depth of flavor usually associated with wine or concentrated meat drippings. Thick and syrupy in texture, pomegranate molasses (not molasses, really, but with the same consistency) provides a sweet-tart citrus flavor.


Recipes

Usage Suggestions

Try it in sweet or savory dishes: drizzled over ice cream, in beef short ribs, pomegranate-olive jam, eggplant-lentil stew, marinades, cupcakes, braised pomegranate chicken or honey-roasted sweet potatoes.  Whisk it into dips, dressings, and glazes. Drizzle it over meats or use it in desserts.

The Molasses made from the fruit is used in a similar way to Tamarind in Middle Eastern cooking. 

Pomegranate is used in countries as far apart as Russia and Mexico. The French non-alcoholic cordial Grenadine is made from Pomegranate and Pomegranate Molasses can be used to make salad dressings and to brush meats such as pork before roasting. 

Pomegranate Seeds (Anardana) are used as a souring agent in Indian cooking in a similar manner to Tamarind, Kokam and Amchur.

Whisk into salad dressings Pomegranate molasses adds a more complex acidity than lemon juice or vinegar.

Stirred into iced tea and other drinks - Stir pomegranate molasses straight into sparkling water; it's a delicious and refreshing drink.

Brush Pomegranate molasses on meat as a glaze to get a good jolt of acidity to complement meat without adding too much sweetness.

Drizzled over roasted vegetables - You don't need a lot, but again, the acidity is so good over grilled or roasted vegetables. Or whisk together with a touch of olive oil for a dressing.

You don't need a recipe to add a drizzle of pomegranate molasses to hummus, baba ghanoush, or any other dip or relish that could use a little jolt of acidity or sweetness and it adds depth and deliciousness to any Mediterranean dip.


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Botanical NamePunica granatum