This recipe yields about 1 1/4 cups of pomegranate molasses.
Recipe by Lisa Lin on December 14, 2017
Prep time: PT5M
Cook time: PT65M
Total time: PT70M
Rating
4.72 stars (89 reviews)
Keywords
pomegranate molasses
Ingredients
4 cups pomegranate juice
1/2 cup + 2 tablespoons sugar
1/4 cup lemon juice (about one large lemon)
Categories
Basics
Cuisine
Middle Eastern
Steps
Boil the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. When the juice boils, reduce the heat to a medium-low. You should see the liquid boiling very gently in the middle.
Let the mixture simmer for about an hour, uncovered. Stir occasionally to make sure that the sugars don't stick to the bottom of the saucepan.
After 45 minutes of simmering, you'll notice that a lot of liquid has burned off. Reduce the heat very slightly and let it simmer for another 15 minutes or so. Take a spoon and dip it into the molasses. If it coats the spoon, the molasses is done cooking (see photo in blog post for a visual).
Turn off the heat and let it cool for 30 minutes before pouring it into a jar. The mixture will still be runny, but don't worry. The molasses thickens as it cools.
This recipe should yield about 1 cup and 2 tablespoons of pomegranate molasses. Store the molasses in the refrigerator for up to 6 months.
Reviews
Alex P on 2026-10-09 (4 stars): Looks great. Please move this key detail to the top of the juice recipe section, instead of buried in a note in the molasses recipe: "If you are making fresh pomegranate juice, you’ll need 6 to 7 large pomegranates to yield 9 cups of arils." Otherwise to a beginner it looks like you are using only one pomegranate in the pictures. Cheers!
Rick on 2026-06-11 (5 stars): Thank you for this.
Shivani Thakur on 2026-01-21 (5 stars): Wow it is really wonderful and awesome thus it is very much useful for me to understand many concepts and helped me a lot. Thanks for sharing wonderful information.
Samantha on 2026-01-16 (4 stars): I have a deep freezer full of the stuff. We have a restaurant in Türkiye and use a lot of it on salads but I’m worried if I make too much it won’t last till the tourist season. Let me know if you think it will be ok x
Minz on 2026-01-02 (5 stars): Ok I've been making this recipe quite a bit and it tends to turn brownish (a reddish brown. not super dark) right before it hits the liquid quantity.
I did this recipe with an amount of juice (about 11 cups-ish) which landed me at a 50.5 TBS target based off the 18 TBS the recipe gives - I aimed for the 'nearly' 1 1/4 cup also given in the recipe (56 TB) and landed with 60 TBS, which is 119% more than what I should have (based off 1 cup 2 tbs) and 107% more than the 1 1/4 cup target.
When I stirred it the bubbles filled up the whole pot. It coated the back of the spatula nicely. Every time I have done this it has hit all the other marks except the liquid one.
So what is more important - a good color, a good liquid quantity, or the bubbles?
Emily on 2025-11-05 (5 stars): Used fresh pomegranate juice and I’m never buying store-bought again—simple steps, beautiful ruby color, incredible on yogurt and salads.
Andrea on 2025-11-05 (5 stars): This looks incredible—didn’t realize pomegranate molasses was so doable at home; can’t wait to drizzle it over roasted carrots and swirl into yogurt!
Shelley Conrad on 2025-10-26 (5 stars): Its outrageous on fish!!! It carmelizes the fish. Yum
Gwyneth gallen on 2025-10-19 (2 stars): Timings are not right.
Prat on 2025-04-05 (5 stars): Lovely and aesthetic 👍
