Print
Email
Add a photoServings: 1
Ingredients
- 2 doz Pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or possibly substitute 6 c. pomegranate juice
- 1 c. Sugar
- 1 c. Lemon juice
Directions
- Wash the pomegranates. Roll them around till they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
- To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat with the remaining seeds. (Don't use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor.)
- Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 c.. Cold, bottle, and keep refrigerated.
- This recipe yields 1 pint pomegranate molasses.
- (Recipe
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
