By Imad Bazzi
Activist, Food Blogger and #MedFoodHero Ambassador from Lebanon.
Pomegranate Molasses
“My secret ingredient to most of the food I prepare is Pomegranate Molasses, I tend to look at it as a magic potion that adds flavor and authentic Lebanese flavor to any dish in a pan.” – Imad Bazzi
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Prep: 10 minutes | Cook: 1 hour | Makes: A lot
- 4 cups of pomegranate juice
- 1/2 cup of sugar
- 3 tbsp of lemon juice
- Place arils (seeds) from 10 large pomegranates in a mixer or blender and pulse repeatedly, just enough so that the arils are broken up. If you pulse too much you will blend the bitter white hard part, and you do not want that!
- Strain the pulsed pomegranate through a fine mesh sieve.
- In a large, wide, uncovered saucepan, heat up the pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.
- Make sure heat doesn’t go much beyond boiling point, keep it low and simmer for about an hour, or until the juice has a syrupy consistency. The quantity should reduce to 1 – 1 and 1/4 cups.
- If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking. Don’t add too much lemon juice, or it will taste bad!
- Once cooled to room temperature seal your freshly made molasses in a tight jar in your refrigerator.
Did You Know?
[bctt tweet=”Pomegranates are a symbol of Aphrodite, the Greek Goddess of Love and are considered an aphrodisiac. #MedFoodHeroes #RootedEveryday” url=”https://bit.ly/2MSCofO” prompt=”Tell a friend”]
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