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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.4 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.5 g

View full nutritional breakdown of Pomegranate Syrup / Molasses calories by ingredient
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Pomegranate Syrup / Molasses

Submitted by: AEOLIUS

Introduction

This is a wonderful alternative to other pancake or waffle toppings. It has a strong, vibrant fruity flavor with a hint of tartness that is unlike most other toppings. It is also great on yogurt or that occasional decadent scoop of ice cream. This is a wonderful alternative to other pancake or waffle toppings. It has a strong, vibrant fruity flavor with a hint of tartness that is unlike most other toppings. It is also great on yogurt or that occasional decadent scoop of ice cream.
Number of Servings: 8

Ingredients

    4 cups pomegranate juice
    1/2 cup granuated sugar
    1 tablespoon lemon juice (fresh squeezed is best)

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Directions

For Syrup: 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 1/2 cups, approximately 50 minutes. It should be the consistency of 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.

For Molasses: 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. 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.


Number of Servings: 8

Recipe submitted by SparkPeople user AEOLIUS.






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