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Pomegranate Syrup or Molasses
Recipe courtesy Alton Brown, 2006

Ingredients
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Directions
For Syrup: Place the pomegranate juice, sugar and
lemon juice in a 4-quart saucepan set 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
1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

a glass jar and allow to cool completely before covering and storing in the
refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart
saucepan set 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 1 cup, approximately 70 minutes. It
should be the consistency of thick syrup. Remove from the heat and allow to cool
in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool
completely before covering and storing in the refrigerator for up to 6
months.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved