A Recipe For Pomegranate Molasses And What to Make with It - California Grown (2024)

FAQs

What can I use pomegranate molasses for? ›

Opened bottles can be refrigerated for long periods, but it's not likely to sit around for long. You don't need to love Middle Eastern food to love what pomegranate molasses can do for the foods you already love.

Pomegranate molasses can be stored in a cool dark place and consumed within 12 months of opening.

Another Middle Eastern staple, pomegranate molasses is condensed pomegranate juice that has been boiled down to a thick, syrup-y consistency. Despite the name, there is no actual molasses in it! It is usually used in savory sauces, marinades, and salad dressings, but you can also use it as a drizzle to balance sweets!

Pomegranate molasses is a rich source of B vitamins, as well as vitamin C and a variety of polyphenolic antioxidants. This is in addition to a low level of sugars, calcium, iron, no dietary fiber, and no fats or cholesterol. There are also approximately 40 calories in a 1 tablespoon serving of this molasses.

Unopened pomegranate molasses typically has a shelf life of up to 12 months. To determine how long the product can be used after opening, consumers should refer to the best by date if available. While it might be safe to consume the molasses after this date, the quality may not be optimal.

Real grenadine is not “pomegranate syrup”, but it is made with pomegranates. Pomegranate syrup is only pomegranate juice and sugar. Grenadine has the addition of pomegranate molasses and orange blossom water (or Rose Water). This gives the syrup a deep, fruity flavor.

Rimouski, QC-born Stéphanie Audet, chef and owner of Senhor Uva in Lisbon, Portugal, explains that pomegranate molasses is made up of simple ingredients you probably already have in your kitchen. The end result has a deep red colour with a sweet-sour taste.

Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان, rakkaz rimonim Hebrew: רכז רימונים, robb-e anâr Persian: رب انار, melása rodioú Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), and narsharab (Azerbaijani: narşərab, "pomegranate wine") is a ...

It will thicken slightly as it cools, almost to maple syrup consistency. Transfer the molasses to a glass bottle with a tightfitting lid and refrigerate until needed.

What is the difference between pomegranate molasses and pomegranate syrup? ›

Pomegranate Syrup. Pomegranate molasses and pomegranate syrup are two different names for the same thing and are used interchangeably. Calling it pomegranate syrup is just as misleading as pomegranate molasses because it is not sweet like syrup, which has a higher sugar content.

If it seems to have separated or has an unpleasant odor, it's also time to purchase a new bottle. At times molasses can crystallize, which also indicates that it turned. Give your molasses a little taste test before you use it again after a long period of storage; if it tastes and looks fine, it's probably still good.

Pomegranate molasses (also known as pomegranate syrup) is made throughout the Middle East in countries like Iran, Syria, and Lebanon.

Conclusion: Molasses, White peel and Red peel Pomegranate have a strong antioxidant for protective liver tissue.

Pomegranate molasses is simply pomegranate juice that's been boiled down and reduced to a thick, dark brown, molasses-like syrup. It's a common ingredient in Middle Eastern cooking and can also sometimes be called pomegranate syrup. Despite it having “molasses” in its name, it's more sour than sweet.

Pomegranate molasses is tart and tangy, with an underlying caramelized sweetness and almost musky depth. It's an ingredient that's totally unique. If you've sipped pomegranate juice or popped a handful of ruby pomegranate seeds into your mouth, then you're familiar with the fruit's sweet-tart pop of flavor.

While its color is similar to molasses made of sugar cane or sugar beets, pomegranate molasses is not a sweetener but a condiment, and as such added to dishes in small amounts. Pomegranate molasses is an important ingredient in Middle Eastern cooking.

Pomegranate molasses is syrupy and rich, but even versions with added sugar are not very sweet. Instead it's tangy and a little musky with a depth of flavor that I usually associate with wine or concentrated meat drippings. This makes it invaluable anywhere you want to add a little depth or complexity.

Chef Palomo on the other hand cannot wait to start using the molasses as a vinaigrette over an heirloom tomato salad. You can also use it as a substitute. Try it on your favourite savory dishes where you would normally use a balsamic glaze. For your sweets and desserts, use it instead of a honey drizzle or maple syrup.