Pomegranate Molasses, A Gift From The (Middle Eastern) Cooking Gods

Pomegranate Molasses, A Gift From The (Middle Eastern) Cooking Gods

I’ve been meaning to write about pomegranate molasses ever since my dear Aunt Katy (of Healthy Living Natural Foods fame) sent me a bottle of the stuff nearly two years ago.

Pomegranate molasses is made by boiling down the juice of a particular type of tart pomegranate along with some cane sugar and lemon juice. The result is a dark, sticky syrup that adds a wonderful zing and sweetness to lots of dishes, dressings, drinks, etc.

A staple in Middle Eastern cooking, it has a unique taste that I love. Tart, sweet, and rich, it is good in soooo many things!

Ingredients

  • Better Than Bouillon
  • Fresh, Frozen Herbs
  • Ginger Syrup
  • Immersion Blender
  • Microplane Zester
  • Plastic Pot & Pan Scraper
  • Sierra Nevada's Pale Ale Mustard
  • Soft Skin Fruit and Vegetable Peeler
Read the whole recipe on The Garden of Eating