Homemade Pomegranate Molasses

I've actually come across this particular ingredient called pomegranate molasses in a food magazine quite some time back. But it never occur to me this can be easily homemade at home! Normally I will googled for the ingredient if it is alien to me, but I did not until I saw Alan of Travelling Foodies posting on his homemade pomegranate molasses…really mental block at times ^0^

This tangy and sweet thick syrup is so flavorful and interesting that I've made 2 batches! Besides using this pomegranate molasses in exotic Middle Eastern dishes, it can be used as a dressing for salad, or simply drizzle it over vanilla ice-cream or even pancakes!

Lovely homemade pomegranate molasses (syrup)

Red ruby fruit

Removing the seeds slowly using bare hand ^0^

Extracting the juice using a garlic press (thanks to Alan for this idea!) which is more tedious and slow process but is good in squeezing out all the juice and leaving out the seeds and membranes or…..Blending the seeds in food processor and strain out the juice, you will need to use your bare hands to squeeze out the juice to the last drop! 

Fresh pomegranate juice

This is how the mixture starting to froth and bubble incessantly near the end of the cooking process.

Cool down the cooked syrup and store in an air-tight container and chill!

Ingredient (approx 1 cup volume)

• 3.5 - 4 cups* fresh pomegranate juice (extracted from 4 large pomegranates)
• approx. 1/2 cup sugar
• 1/2 cup fresh lemon juice (from one small lemon)

Method

1. Pour all the ingredients into a small saucepan and bring to a rapid boil.
2. Lower heat and simmer for about 60 mins until it is about 1 - 1.5 cups (*amount reduced depending on how much juice is acquired initially) worth left. The mixture would start to froth and bubble incessantly.
3. Turn off heat and allow the mixture to cool down completely.
4. Pour the homemade pomegranate molasses into an air-tight bottle. 
5. Use as required in Middle Eastern dishes and adjust flavors with more sugar or lemon juice to personal taste.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish