Pomegranate Molasses

by Michele Pesula Kuegler | July 19th, 2010 | Recipes, Simple Solutions

We aren’t fans of reality television at our house.  However, we do adore both Food Network and the Cooking Channel, which is why there is one reality show that we watch regularly:  The Next Food Network Star.  While we won’t cancel Sunday evening plans to watch it, we have it scheduled for recording.

A few weeks ago, one of the contestants made ground lamb kofto kebabs with pomegranate molasses glaze.  They looked absolutely fabulous.  Last week I decided to try making the kebabs for our Monday tapas dinner.  Rather than guessing what the ingredients were, I was able to find the recipe online.  However, they didn’t have a recipe for the pomegranate molasses; they simply suggested buying it.

While I could have bought the  molasses, I decided I should try making my own, as I had pomegranate juice in the refrigerator.  If the recipe failed, the kebabs would be served without a glaze.  As I was making tzatziki also, I wasn’t worried about having glaze-free kebabs.  Plus, I figured making a molasses couldn’t be too hard.  Obviously, by the title of this post, you see I was successful.

I can’t imagine buying pomegranate molasses, as long as you have an hour.  With only three ingredients needed, it was quite a simple sauce to make.


Pomegranate Molasses


  1. 1 cup pomegranate juice
  2. 1 lemon, juiced
  3. 1/4 cup sugar
  1. In a small saucepot combine juices and sugar over medium heat.
  2. When liquid begins to simmer, reduce heat to low.
  3. Cook, stirring occasionally, for 1 hour or until liquid has reduced to about 1/4 cup and has thickened.
  4. Refrigerate until ready to use.
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