Go Back
+ servings
Glass jar of pomegranate molasses with a spoon inside and lemons and pomegranates in the background.

Pomegranate Molasses

Prep Time 3 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 13 minutes
Servings 1 cup
Author Marissa


  • 4 cups pomegranate juice
  • ¾ cup sugar
  • 2 tablespoons freshly squeezed lemon juice


  • In a 4-quart saucepan, heat the pomegranate juice, sugar, and lemon juice on medium-high and stir it occasionally, until the sugar has dissolved and the sauce has reached a gentle simmer (about ten minutes).
  • Reduce the heat so that the sauce maintains a slight simmer (medium or medium-low, depending on your stove).
  • Continue to let it simmer for 60-80 minutes, stirring every ten minutes or so, until the sauce has reached a syrup-like consistency and lightly coats the back of a spoon. It should be reduced down to 1 to 1 ¼ cups; if you measure the sauce and there's more liquid than that, continue reducing. Don't let it reduce too much or it will become too thick and harden when it cools.
  • Remove from heat and let cool. You will notice the syrup has thickened after cooling.
  • Transfer the molasses to a glass jar and store in the refrigerator up to one month.