Pomegranate molasses is that little sweet-tart touch that gives an original twist to your ice creams and desserts. With its syrupy texture and intense taste, it is ideal for topping yogurt, vanilla or even dark chocolate ice creams. And the good news is that it’s very easy to make at home!
Ingredients :
- 1 liter of pomegranate juice (i.e. 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 are using fresh pomegranates, start by cutting them in half and extracting the seeds. Then squeeze them to obtain about 1 liter of juice. If you want to go faster, you can also use 100% pure pomegranate juice from the store. - 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. - Reducing 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 as it cools. - Let it cool
Once the pomegranate molasses is ready, let it cool to room temperature. It will thicken further as it cools. - Store your molasses
Pour 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 garnish desserts.
My Personal Tip:
I love using pomegranate molasses to top yogurt ice cream or vanilla ice cream with Ninja Creami. The contrast between the acidity 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 taste of molasses really makes all the difference! And if you're feeling creative, you can also add it to salad dressings or sauces for a little tangy-sweet touch that will surprise your guests.
