Thursday, May 24, 2012

Pomegranate Molasses - DIY Pantry

Pomegranate molasses - I can't believe that is the direct translation of this condiment. It is also referred to as a syrup, but most recipes in English will refer to it as molasses. It is an ingredient that that is prevalent in Middle Eastern cuisines but also Moroccan as well. Ding ding ding! That would be the magic word for why I fell in love with this intriguing syrup.

The combination of tart and sweet makes this the perfect base for glazing meats, fish, roasted vegetables such as hard squashes, potatoes (both sweet and waxy), and for drizzling over pilafs or rice dishes. While you can easily purchase it in a Middle Eastern grocery store, not every one lives in a place that hosts such stores. Happily, it is quite simple to make at home.

Since pomegranate juice is high in anti-oxidants, finding juice in most well stocked grocery stores is not difficult, and if you're fortunate to have a natural food store nearby, you can probably find fresh pressed juice, which is the best for making homemade pomegranate molasses. If at all possible, avoid juice made from concentrate, it will have lost so much of the viscosity that helps make this a syrup rather than a flavored juice.

Pomegranate Molasses

3 cups fresh pomegranate juice
2 tablespoons sugar
2 tablespoons lemon juice

Combine all ingredients and cook on high heat until reduced by half. Allow to cool completely before jarring and keeping in refrigerator for future use.


Recipes currently inspiring me:

Grilled Vegetable Tart with Phyllo at Proud Italian Cook
Stir-Fried Green Peas with Chaat Masala at ECurry!
Creamy Fava Bean and Dill Soup at An Edible Mosaic

1 comment:

Greenearth said...

What delicious and healthy food, am off to give you a link on my blog.