A jar filled with pomegranate molasses on a bed of pomegranate seeds
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5 from 2 votes

How To Make Pomegranate Molasses

Tangy, exotic sweetener!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Condiment
Cuisine: European
Keyword: pomegranate molasses
Appliance: Refrigerator, Hot plate
Servings: 1 small jar


  • 1 liter pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup lemon juice


  • To make pomegranate molasses, take a saucepan and pour pomegranate juice, lemon juice, and sugar in it.
    A glass of pomegranate juice and seeds on a wooden background.
  • Bring it to boil and then, let it simmer for another hour. Keep stirring it occasionally until it turns a deep red color.
  • Turn off the heat. The mixture may be slightly runny, but that's okay as it thickens once it cools down. Let it cool for 30 minutes.
  • Pour the molasses into a glass jar and seal it tightly. Use it immediately or store it in the refrigerator.
    A jar filled with pomegranate molasses on a bed of pomegranate seeds


The last 10 minutes of cooking is very important. If you don't pay attention, you may end up overcooking it, giving it a brown color.
You can refrigerate the molasses and use it up to 4 weeks.
Adding lemon and sugar to the molasses increases its longevity and freshness, and also gives it a sweet-tart taste. You can adjust the proportion depending on your preferable taste.