Pomegranate Syrup

In Middle Eastern cuisine, pomegranate syrup or molasses is used to sweeten numerous dishes - for example in curries, salads, or baked goods. With this recipe you can make it easily at home. Recipe by Shiruna, My Elephant Kitchen

05/03/2026

Ingredients

Ingredients for 4 portions

1 kg fresh pomegranates (yields approx. 300 ml pomegranate juice)

150 g raw cane sugar

2 tbsp lemon juice

Preparation

Wash, open, and peel the pomegranates to remove all the seeds.

Juice the seeds with a citrus press. Alternatively, puree the seeds in a blender on low for 10 to 20 seconds (not too long so the bitter inner parts of the seeds do not break). Then strain through a sieve to remove remaining pieces.

Pour the juice into a large pot and stir in the sugar and lemon juice.

Slowly heat the pot on the stove until the juice begins to boil. Reduce the heat once it forms bubbles. Let simmer for about 50 minutes, stirring occasionally. Scrape the sugar from the sides of the pot repeatedly so it does not burn.

In the next 10 to 20 minutes stir regularly so the syrup does not burn. As soon as the juice begins to thicken, remove the pot from the heat.

Pour the syrup into a washed preserving jar and let cool to room temperature, then seal airtight. Store in the refrigerator for up to 6 months.

How do I open a pomegranate?

With a sharp knife and a wooden spoon you can easily remove the seeds from the fruit. Here is a guide:

A proven, albeit slower, alternative is the underwater method: Fill a large bowl or your kitchen sink with water, halve the pomegranate and submerge it in the bowl or sink. While submerged you can calmly remove all the seeds without the juice splattering everywhere.

The advantage: The seeds sink and the pieces of the rind float, so you can simply skim off the waste and in the end only the seeds remain.