Pomegranate juice that’s been reduced to a rich syrup. Used mainly to add a little sweetness to savoury dishes, pomegranate molasses also adds a citric bite. With the sweet-sourness of preserved lemons or tamarind, rather than fruity-sweetness like prunes or dates, it’s best in marinades, vinaigrettes, dressings and dips. A little drizzle goes a long way.
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