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Recipe courtesy of Alton Brown
Pomegranate Syrup or Molasses
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 1 1/2 cups syrup or 1 cup molasses
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 232
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 0 g
- Sugar
- 57 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 23 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 1 1/2 cups syrup or 1 cup molasses
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 232
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 0 g
- Sugar
- 57 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 23 mg
Ingredients
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 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.
