Pomegranate Molasses is a middle eastern dressing for salads and can also be used as an ingredient for marination of meats
Pomegranate Molasses has been one of my favorite dressing to use up for salads. I was introduce to this delicious molasses when we ordered Fattoush on our lebanese food exploration. The tangy flavored with a bit of sweetness had us hooked to this salad and has become a regular in our daily meals.
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
Save RecipeIngredients
- 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.
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