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
Pomegranate Syrup / Molasses
Submitted by: AEOLIUSIntroduction
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)
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.
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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