Pomegranate Syrup or Molasses

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cooked this to make a molasses...about 65 minutes, for a salad dressing, I cooled it in a glass measuring cup....it hardened to a lollipop. I'll try it again but not cook it so long even though it appeared the consistancy was as per recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is perfect as is. Do not increase sugar unless you want a really, really super sweet syrup. I use a chinois (cone shaped sieve on a stand with cone shaped wood pestle to juice my pomegranates. It works so much better than any other method I have tried...including citrus juicer and food mill. Let the freshly squeezed juice rest in the fridge overnight, then pour off the clear juice leaving behind the sediment.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Increase sugar to 2 1/2 cups (not 1/2 cup! I hope this typo can be fixed in the recipe, because properly made, it is great syrup.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I searched in all of my local markets, standard and premium, to find pomegranate syrup or molassas and was disappointed that no one carried it. A quick search on the Internet and I found Alton Brown's recipe. I read the other reviews and purchased 4 large pomegranites. Some had almost white seeds so I was nervous that I would not get the expected outcome. The juice looked milky when I started out cooking the juice. But as the syrup cooked it cleared and reduced to a beautiful deep pink-red, and it is wonderfully delicious. I won't ever bother looking for it in the stores again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this syrup from scratch you'll need at least 4-5 pomegranates to get enough juice. I used aluminum all-clad pan and mine is fine. Already used some of the syrup on mideastern chicken burgers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The pomegranate syrup is a pretty color, and smells and tastes very nice. Much tastier than regular "grenadine".

Don't make it in an aluminum saucepan, though. It stripped the anodizing right off of my Calphalon :(.