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Strawberry-Pomegranate Sauce


Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It’s also delicious on pound cake or waffles.

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  • 1 lb. strawberries, hulled (about 4 cups)
  • 3 Tbs. agave nectar; more to taste
  • 2 Tbs. pomegranate molasses
  • 1-1/2 Tbs. lemon juice
  • 1 tsp. lemon zest


Adapted from


Step 1

In a blender or food processor, combine the strawberries, agave nectar, pomegranate molasses, lemon juice, and lemon zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like. Cover and refrigerate for up to 5 days. Serve chilled or at room temperature.

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