Originally Molasses is a very thick, sticky syrup made from what’s left over after sugar is made from sugar cane juice. But also made otherwise from tart fruits like grapes, berries and pomegranates.
Pomegranate Molasses, a turkish delight, although often falsely called molasses, it is in fact a concentrate. This is called “molasses” because it has about the same texture and viscosity, and it is used in lots of similar ways. It is most commonly used in middle eastern recipes. Nar Ekşisi is made by first squeezing the juice from a pomegranate. The juice is then reduced by boiling until the required thick consistency is reached.
A thick ruby colour syrup can be used as a part of salad dressing, as a glaze on roasted vegetables or meat, as icream topping or to make ice tea…
I first heard about this on masterchef australia and the name Molasses cought my attention. I looked around everywhere to buy it and couldnt find it. So ended up making it myself. A very simple recipe and what a result!!! This is more of a technique than a recipe.I have been dipping my finger in it and licking it everytime i pass the fridge ( kind of having a Nigella moment 🙂 )
4 cups – Pomegranate juice
1/4 cup – Sugar (optional)
1 tbsp – Lemon juice (optional)
In a sauce pan take pomegranate juice. Add sugar and lemon juice incase you are using them.