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Pomegranate Molasses

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Ingredients

Adjust Servings:
4 cup pomegranate juice
1/2 cup sugar
1 tbsp lemon juice- freshly squeezed

Nutritional information

736
calories
181.72 g
carbohydrates
1.55 g
protein
2.93 g
fat
91 mg
sodium
0 mg
cholesterol

Pomegranate Molasses

Features:
  • Veg
Cuisine:
    • 1 hr 15 mins
    • Serves 2
    • Easy

    Ingredients

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    Now, this is one great and delicious syrup you can use for your sauces or as dressing as well. It is made up of pomegranate juice, sugar and lemon juice with a beckoning flavour that nobody dares say no to. This refreshing syrup can be made in your kitchen, right there. No stress involved, just follow the recipe.

    With a richness and taste unique to the fruit, a tad bit of sourness, a bit of acidity hitting the right notes to make you just happy, this molasses is perfect in both color and tangy taste!

    Health Benefits

    Pomegranate Molasses is delicious, delectable and rich in a number of vitamins that the body needs on a daily basis. The fruit is rich in anti-oxidants, making it perfect to keep your immunity high.

    Consumption of this highly delicious recipe provides the body with carbohydrate, magnesium, potassium, and a host of other useful nutrients.

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    How to make Pomegranate Molasses

    For Syrup

    • Pour and boil the pomegranate juice, lemon juice and sugar in a saucepan for 3 minutes or until the sugar dissolved.
    • Reduce heat and cook until sugar syrup reduces in quantity to about 1 cup. Remove from heat and cool for 25 minutes.
    • Transfer into a glass jar and keep in a fridge for 6 months.

    For Molasses

    • Set saucepan on medium heat and pour in the pomegranate juice, lemon juice and sugar.
    • Stir and cook for 6 minutes for the sugar to be completely dissolved.
    • Reduce heat and cook for 25 minutes until the quantity reduces to 1 cup. Remove from heat to cool down for about 30 minutes in the saucepan.
    • Pour into glass jar and keep in the refrigerator for 6 months.

    Trivia

    Lemon played a prominent role among the 3rd century Romans. They believed that it was a potent antidote for all known poisons.

    Farida Najmi

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