Pomegranate Molasses is a middle eastern dressing for salads and can also be used as an ingredient for marination of meats
The recipe to prepare Pomegranate Molasses is easy but a little time consuming. As we need to decrease the juice to 2 thread consistency. I mostly take about 3 to 4 big size pomegranates. These red pearls are removed from the fruit and later pulsed 3 to 4 times in a blender taking care that its seeds are not crushed. Later it is sieved using a cheese cloth. Addition of sugar depends on the sourness of fruit. I started with 1/3 cup of sugar and ended with half cup. My pomegranates were too sour. Salt is added to balance the flavor. I have used Himalayan Pink salt but normal salt can also be substituted.
See the Pouring consistency in the above picture.
Huma Kalim
Yields 1 cup
Pomegranate Molasses, a middle eastern dressing for salads and can also be used as an ingredient for marination of meats
10 minPrep Time
36 minCook Time
46 minTotal Time
Ingredients
- 3 Big Pomegranate de seeded
- 1/3 cup water
- 1/2 cup
- 1/2 tsp pink salt/normal salt
Instructions
- Deseed the Pomegranate pearls from the fruit.
- In a blender, add pomegranate with water. Pulse 2 to 3 times to juice.
- Sieve the juice with a strainer or cheese cloth
- Pour the juice with sugar & salt in a deep pan.
- Cook over a medium flame till 2 thread consistency.
- Cool and store in an airtight bottle at room temperature.
Notes
Sweetness can be adjusted depending on the sourness of fruit.
Calories
Fat
Carbs
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