Pomegranate molasses is the secret ingredient to most Lebanese and Armenian recipes. It can take your dish from here to all the way up there! However, it's hard to find pomegranate molasses without a bunch of added sugar. Solution? Make it yourself. Better end result, healthier, and waste free! Yay.
- 4-5 large pomegranates (the more the better)
- 1 lemon
- Get all the pomegranate seeds in a bowl and wash them with water so the other stuff float and you can easily remove them
- Add the pomegranate seeds to a blender and blend until it turns to a juice (Do NOT add water)
- Separate the seeds from the juice using a mesh strainer or a cloth
- Add the lemon juice
- Heat a large pot on low heat and let the juice cook for 2 hours or until it turns into a sticky molasse
- Note: the molasses will get thicker once it's cooled in the fridge
- Store in the fridge for at least one month
*Just be aware that a huge container of pomegranate juice will only give you a tiny bit of molasses.