The very first time we made the Rather Sweet Sangria, I tried unsuccessfully to hunt down one of the ingredients: Pomegranate Molasses. It was just a tad too exotic for the grocery stores that we frequented so I took the approach recommended in The Pastry Queen to make it at home.
The process couldn’t be simpler: boil pomegranate juice down to almost nothing. And then after you’ve made sangria, use the rest of that “almost nothing” in place of balsamic vinegar when making a vinaigrette. Or drizzle that “almost nothing” over a bowl of yogurt or a stack of pancakes. Or stir it into iced tea. Or brush it on salmon or a pork tenderloin destined for the grill.
Homemade Pomegranate Molasses
A sweet and tangy syrup perfect for flavoring mixed drinks, salad dressings, and marinades.
- 16 oz 100% pomegranate juice
- 2 Tbsp sugar
- Juice of 1 lemon
- Mix all ingredients in a small sauce pan.
- Heat over medium high and bring to a boil.
- Continue to cook for 35-45 minutes, until the liquid thickens and reduces to 1/2 a cup.
- Remove from heat and let cool to very warm.
- Pour into a jar and store in the fridge (it will keep for several months).
Yields: 4 2-Tbsp servings (1/2 cup)
Estimated time: 50 minutes
Calories: 97.3 | Fat: 0g | Fiber 0g | Protein .5g | Carbs 24.8g
Weight Watchers PointsPlus: 3