Pomegranate Molasses
This is a sweet/tart sauce that is phenomenal on roasted vegetables, as a syrup for ice cream, pancakes/waffles, even in a cocktail or as a glaze for meat or fish. It is so easy to prepare, that you will want to keep some of this in your refrigerator at all times!
Photo by Dhruv Mehra on Unsplash
Ingredients:
4 cups pomegranate juice (100% juice only)
½ cup sugar
1 Tbsp. freshly squeezed lemon juice
Directions:
Place all ingredients into a medium sized saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to about 1 cup of liquid, about 70 minutes. It should be the consistency of a thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. If you lose track of it and it gets too thick, just add water, 1 Tablespoon at a time until it returns to a syrup. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.