Pomegranate Molasses is a staple in many Middle Eastern dishes, and this recipe comes straight from my traditional Middle Eastern grandmother. It has been passed down the family through centuries of cooking traditional Syrian meals. It's typically added to sauces for a hint of sweetness and thickness. It's simple to make and a large batch will last a very long time.
Traditional Middle Eastern pomegranate molasses is a thick syrup made from simmering sugar, lemon juice, and pomegranate juice. This recipe is from Syria and was developed over centuries.
It is part of my family's Syrian cookbook "Cookin Good with Sitto" and was always stored in giant jugs in my Sitto's (grandmother) kitchen. You'll find pomegranate molasses in every Sitto's kitchen!
It's necessary for all of my favorite Syrian meals.
Syrian Meals That Use Pomegranate Molasses
Middle Eastern pomegranate molasses lasts indefinitely. Once made, it won't go bad. So if you have 2 hours to wait as it simmers, you can make enough to last you years depending on how often you use it.
This recipe makes a batch that will last a full year, if you use it often. You need to add just a small amount to recipes. A little bit goes a very long way. You'd have to do a lot of Middle Eastern cooking to go through all that this recipe yields.
But because it lasts indefinitely, make the whole thing and use it slowly over time. Or, cut down the recipe proportionately to make a smaller amount.
Instructions
This is a 1 step recipe.
Simmer the sugar, lemon juice, and pomegranate juice in a pot for 2-3 hours, until a thick liquid has formed.
You should occasionally stir the syrup as it cooks. When done, the pomegranate syrup will be a dark red-brown, but more brown than red.
I've noticed that recipes for pomegranate syrup around the web are very red in appearance. This is not true of traditional Middle Eastern pomegranate molasses.
Use when it's called for in Middle Eastern or Syrian recipes. Or add it to your favorite American dishes. It may elevate the flavors of saucey foods, like baked beans and casseroles.
Small Batch Instructions
Cut the recipe in half for a smaller batch, if you don't think you'll use it often. You can use these amounts:
- 5 cups lemon juice
- 2 ¼ cups pomegranate juice
- 2.5 pounds of white sugar
Storing
Store the syrup in airtight containers, like jugs or mason jars, in a cool and dark place such as the pantry or cupboard. It should not be kept in the fridge, as it could harden.
Recipe
Pomegranate Molasses {Syrian Dibs Ir-im-man
Ingredients
- 10 cups lemon juice
- 5 lbs sugar
- 4½ cups pomegranate juice
Instructions
- Bring all ingredients to a boil in a large pot. Simmer for 2-3 hours, stirring occasionally until a thick dark liquid is formed.
- Use as directed in Syrian recipes. Store in a sealed airtight container indefinitely.
Notes
Nutrition
MORE RECIPES
Maryann says
Do you use 10 cups of freshly squeezed lemon juice for the molasses or bottled lemon juice,like Real Lemon? If fresh, about how many make 10 cups?
Kristina says
Hi Maryann, We make it simple and use Real Lemon 🙂
Maria Thompson says
Amazing in the cabbage soup! Now that I am hooked on this stuff, and have a year's supply in my pantry, I need some more recipes using pomegranate molasses! I drizzled the dregs that did not fit in the Mason jar onto roasted chicken.
Lisaanne says
Do you keep it in refrigerator or in cupboard
Kristina says
The pantry. It will become hard in the fridge. I've updated my post to reflect this. Thanks!