Pomegranate molasses is actually a concentrated form of pomegranate syrup, not really molasses. It is made by boiling down the juice of a tart variety of pomegranate to form a thick, dark red liquid.
Research suggests that the fruit juice may play a role in reducing the risk of cancer, reducing serum cholesterol, and protecting arteries from clogging, more research is needed to validate these findings.
I made a small quantity of this concentrate for the Moroccan Chick pea salad , but I know I shall make it again, it does remind me of the sweet tamarind chutney that we use over our Dahi Wadas.
2 cups pomegranate juice
1/4 cup sugar
1/8 cup lemon juice
Mix the juice and sugar and place it to boil.
When the sugar dissolves add lemon juice.
Let this boil it you reach a syrupy consistency.
Let cool and store in a bottle.
Check out the Moroccan Meal which features the following recipes….
Harcha, the Moroccan Bread