HOMEMADE POMEGRANATE MOLASSES
Provided by Food Network
Yield 1 pint pomegranate molasses.
Number Of Ingredients 3
Steps:
- Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
- To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
- Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.
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