Tangy pomegranate molasses is an easy to make magical ingredient that adds a spark of acidity and a complex depth of flavor to salad dressings, stews, dipping sauces and marinades much like wine does for many dishes. Consider adding it to cocktails or mocktails — just stir into sparkling water. Use pomegranate molasses as a meat glaze and brush it onto chicken, lamb or pork during the last few minutes of roasting. Drizzle it over fall roasted vegetables for added flavor dimension.
4 cups fresh pomegranate juice
1/2 cup sugar
1/4 cup fresh lemon juice
In a medium saucepan, whisk together pomegranate juice, sugar and lemon juice. Bring to a boil, then reduce heat immediately, keeping heat just high enough to maintain a simmer. Reduce until a very thick liquid forms that coast the back of a spoon, about 1 hour. Remove from heat, and cool to room temperature.
Place in a bottle and keep refrigerated.