Pomegranate Syrup or Molasses

READY IN: 55mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Syrup:
  • Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  • Cook, stirring occasionally, until the sugar has completely dissolved.
  • Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup.
  • Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
  • For Molasses:
  • Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  • Cook, stirring occasionally, until the sugar has completely dissolved.
  • Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
  • Remove from the heat and allow to cool in the saucepan for 30 minutes.
  • Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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