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Pomegranate Molasses

Dibs rumman, the dark, sweet-sour Middle Eastern syrup made by slowly boiling down fresh pomegranate juice with a little sugar and lemon until it is thick enough to coat a spoon. A few drops sharpen dressings, muhammara, grilled meat or roasted aubergine.

SidesVeganUnder 400 kcal
75 min15 prep · 60 cookEasy254 kcalper serving
Pomegranate Molasses

Instructions

  1. Roll the pomegranates firmly on the worktop to loosen the seeds, halve them and knock the arils out into a bowl. Crush the seeds in batches with a potato masher or blitz for a few seconds and press through a fine sieve, taking care not to grind the pale pith, which turns the syrup bitter. You want 400 ml of juice.
  2. Strain the juice a second time through a sieve lined with muslin so the syrup finishes clear and glossy rather than cloudy.
  3. Pour the juice into a wide, heavy non-reactive pan (stainless steel or enamel, not aluminium or iron). Add 2 tsp of caster sugar and 1 tsp of lemon juice and stir over medium heat until the sugar has completely dissolved.

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Per serving

254kcal
1gprotein
61gcarbs
1gfat

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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