POMEGRANATE SYRUP OR MOLASSES

By grinder

Ingredients

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

Details

Adapted from foodnetwork.com

Preparation

Step 1

FOR SYRUP:
Place pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over med-heat. Cook, stirring occasionally, until sugar has completely dissolved. Once the sugar has dissolved, reduce heat to med-low and cook until the mixture has reduced to 1½ cups, about 50 minutes. It should be the consistency of syrup. Remove from heat and allow to cool in the saucepan 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator up to 6 months.

FOR MOLASSES:
Place pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over med-heat. Cook, stirring occasionally, until sugar has completely dissolved. Once the sugar has dissolved, reduce heat to med-low and cook until the mixture has reduced to 1 cup, about 70 minutes. It should be the consistency of thick syrup. Remove from 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 up to 6 months.

*Alton Brown