Recipe: Pomegranate Syrup

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Pomegranate syrup, or pomegranate molasses, is used in many Middle Eastern dishes, such as curries, salads and baked goods. This recipe shows you how to easily make your own at home. Recipe by Shiruna, My Elephant Kitchen



  1. Wash the pomegranates, cut open and peel them to remove all the seeds.
  2. Juice the seeds with a fruit press. As an alternative, you can blitz the seeds in a blender on medium speed for 10 to 20 seconds. Don't blend them for too long, otherwise the bitterness inside the seeds will be released. Strain through a sieve to remove any remaining solids.
  3. Pour the juice into a large pot and stir in the sugar and lemon juice.
  4. Heat slowly on the cooker until the juice starts to simmer. Reduce the heat as soon as bubbles form. Simmer for about 50 minutes, stirring occasionally. Keep scraping the sugar off the sides of the pot so that it doesn't burn.
  5. Stir regularly over the next 10 to 20 minutes to keep the syrup from burning. As soon as the juice starts to thicken, remove the pot from the heat.
  6. Pour the syrup into a clean preserving jar and allow to cool to room temperature. Then close it, ensuring an airtight seal. The syrup will keep in the refrigerator for up to 6 months.

How do I open a pomegranate?

You can easily remove the seeds from the fruit with a sharp knife and a wooden spoon. Here's how:

Alternatively, you can use the tried-and-true underwater method, although it takes a bit longer: Fill a large bowl or your kitchen sink with water, halve the pomegranate and submerge it in the bowl or sink. You can now take your time removing all the seeds under the water without getting juice all over the place.

The advantage is that the seeds sink to the bottom while the rest of the peel and membranes float. Simply scoop them off and you'll be left with just the seeds.