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Syrup · From Bladwijzer
Pomegranate molasses
- Makes: ± 125 ml
- Time: 1 hr 15 min
- From: Pomegranate
Ingredients
- 4 ripe pomegranates (± 500 ml juice)
- 40 g sugar
- 1 tablespoon lemon juice
Method
- Cut the pomegranates into quarters and break the pieces open in a bowl of cold water: the arils sink and the white pith floats. Skim off the pith and drain the arils.
- Put the arils in a sieve over a bowl and crush them with a masher or the back of a ladle until hardly any more juice comes out.
- Bring the juice to the boil with the sugar and lemon juice in a wide stainless-steel or enamel pan. Simmer uncovered for 45 to 60 minutes until about a quarter is left and it runs off the spoon like a thin syrup. Stir often towards the end, as it catches easily.
- Pour the hot molasses into a clean, hot bottle and seal. It thickens as it cools.
Storing: At least 3 months in the fridge. A dash in a salad dressing, over roasted vegetables or in a marinade for chicken or lamb.