Food recipes
Pomegranate Syrup or Molasses
Pomegranate Syrup or Molasses Ingredients: pomegranate juice, bottled sugars, granulated lemon juice, raw Directions: For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium...
Pomegranate Syrup or Molasses
Ingredients:
pomegranate juice, bottled
sugars, granulated
lemon juice, raw
Directions:
For Syrup:
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes.
It should be the consistency of syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
For Molasses:
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes.
It should be the consistency of thick syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Ingredients:
pomegranate juice, bottled
sugars, granulated
lemon juice, raw
Directions:
For Syrup:
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes.
It should be the consistency of syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
For Molasses:
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes.
It should be the consistency of thick syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.