Pomegranate molasses is that little sweet and tangy touch that gives an original twist to your ice creams and desserts. With its syrupy texture and intense flavor, it's ideal for topping yogurt, vanilla, or even dark chocolate ice cream. And the good news is, it's very easy to make at home!
Ingredients :
- 1 liter of pomegranate juice (either 5 to 6 fresh pomegranates, or 100% pure juice)
- 150 g of sugar
- 1 tablespoon of lemon juice
Preparation :
- Prepare the pomegranate juice.
If you're using fresh pomegranates, start by cutting them in half and removing the seeds. Then, squeeze them to obtain about 1 liter of juice. If you want to save time, you can also use 100% pure store-bought pomegranate juice. - Heat the juice. Pour
the pomegranate juice into a large saucepan. Add the sugar and lemon juice, then heat over medium heat. Stir gently to dissolve the sugar completely. - Reducing the juice
: Let the mixture reduce over medium-low heat for about 45 minutes to 1 hour, stirring occasionally. The molasses should thicken and reduce by at least two-thirds. You'll know it's ready when the texture becomes syrupy. Be careful not to let it thicken too much, as it will harden upon cooling. - Let it cool.
Once the pomegranate molasses is ready, let it cool to room temperature. It will thicken slightly as it cools. - Store your molasses
the molasses into an airtight jar or bottle and store it in the refrigerator for several weeks. You can use it as a topping, in sauces, or to enhance desserts.
My Personal Tip:
I love using pomegranate molasses to top frozen yogurt or vanilla ice cream with Ninja Creami. The contrast between the tartness of the pomegranate and the sweetness of the ice cream is simply irresistible. For an even more original dessert, try it on dark chocolate ice cream. The intense flavor of the molasses really makes all the difference! And if you're feeling creative, you can also add it to salad dressings or sauces for a sweet and tangy touch that will surprise your guests.
