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Pomegranate Molasses (Alton Brown)


Making pomegranate molasses is very easy to do. It's a rich ruby color and has so many possibilities. I'll be posting a recipe that I made by drizzling the molasses over roasted Brussel sprouts-- along with a few other ingredients. It's a little sweet, a little tart, full of pomegranate flavor. I love it! Psssst. It stores for up to 6 months in the fridge.

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Rate this recipe 4.5/5 (24 Votes)


  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice


Servings 1
Adapted from


Step 1

Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.

Cook, stirring occasionally, until the sugar has completely dissolved.

Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. (or more). It should be the consistency of thick syrup.

Remove from the heat and allow to cool in the saucepan for 30 minutes.

Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.


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