Pomegranate molasses
Votes: 2
Time: 1 hour 25 minutes
Complexity: average
Quantity: 1.5 cups syrup or 1 cup molasses
Complexity: average
Quantity: 1.5 cups syrup or 1 cup molasses
Nutritional value per serving:
Calories 232, total fat 1 G., saturated fats 0 G., proteins 0 G., carbohydrates 58 G., fiber 0 G., cholesterol 0 mg, sodium 23 mg, sugar 57 G.
Calories 232, total fat 1 G., saturated fats 0 G., proteins 0 G., carbohydrates 58 G., fiber 0 G., cholesterol 0 mg, sodium 23 mg, sugar 57 G.
Pomegranate syrup and molasses are traditional Middle Eastern ingredients, prized for their rich, sweet and sour flavor and widely used in preparing and serving dishes and sauces. Pomegranate syrup is easily made from juice and sugar. Molasses differs from syrup only in its thickness and the time it takes to simmer. With this simple recipe, you can create a high-quality product with the desired consistency. Use pomegranate syrup in desserts, such as drizzled over ice cream, and pomegranate molasses makes a wonderful complement to meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of pomegranate juice
- 0.5 cups of sugar
- 1 tbsp. freshly squeezed lemon juice
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Recipes with similar ingredients: pomegranate molasses, pomegranate juice
Cooking the dish according to the recipe:
Grenadine
In a 4-quart saucepan, combine the pomegranate juice, sugar, and lemon juice and heat over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the mixture reduces to 1.5 cups, about 50 minutes, or until syrupy. Remove from heat and let the syrup cool in the saucepan for 30 minutes. Pour into a glass jar and let cool completely before covering and refrigerating. Can be stored for up to 6 months.
Exit: 1.5 tbsp.Pomegranate molasses
In a 4-quart saucepan, combine the pomegranate juice, sugar, and lemon juice and heat over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the mixture reduces to 1 cup, about 70 minutes, or until syrupy. Remove from heat and let the molasses cool in the saucepan for 30 minutes. Pour into a glass jar and let cool completely before covering and refrigerating. Can be stored for up to 6 months.
Exit: 1 tbsp.
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