How to use your leftover bottle.
A syrup made from concentrated pomegranate juice and sugar.
You can find it at any kosher shop or Middle Eastern supermarket. And probably any supermarkets that have a car park.
Pomegranate molasses should be stored in a cool dark place (code for the cupboard) and used within 12 months of opening.
In the Middle East, it’s traditionally used to enhance savoury dishes with fruity flavours. It adds a more complex acidity than vinegar to a salad dressing and brings roasted vegetables to life.
Pomegranate molasses adds a unique touch to mocktails. Creating a delicious mocktail without overwhelming sweetness can be a challenge, but with pomegranate molasses, you can simply mix it with sparkling water for a refreshing summer spritz. For an extra kick, consider adding a dash of non-alcoholic bitters.
But if you’re out of molasses, there's always balsamic glaze. It has the vinegary acidity, the complex richness and a rounded fruitiness. Tamarind paste isn’t too far off either.
Pomegranate molasses isn’t actually like molasses at all. Where classic molasses is made using refined sugars to create a sweetener, pomegranate molasses is a condiment.
Pomegranates are round, juicy fruits. Around the size of a large orange. It’s obscurely six-sided with a leathery, pinky-red skin. Inside there are some sweet, tart seeds. This is where the magic happens. Pomegranate molasses is simply the reduced juice from those seeds.
Pomegranates are ancient. While originally from Asia, pomegranates are now harvested all over the world. It’s the main ingredient in so many Middle Eastern dishes like muhammara (a spicy, roasted pepper and walnut dip), kisir (bulgur salad), and lamb kofta (a meat kebab). And it’s pretty straightforward to make. All you need are pomegranates. But, to keep things simple, good-quality shop-bought stuff will do.
“Chef, what do you like to do with pomegranate molasses?”
Our chefs think pomegranate molasses is the perfect Christmas accompaniment. Chaya loves our brussel sprouts with pomegranate molasses, while Milli thinks it works best in Christmas cabbage. It’s hearty and fruity–everything you want from Christmas sides.
