Cook Time: 75 mins
  • 1000g pomegranate seeds
  • 2tbsp lemon juice
  • 70g caster sugar
Low Saturated Fat
Nutrient Per 100g Per serving
Energy (KJ) 999 301
Energy (KJ) 229 69
Fat (g) 2.7 0.8
Saturated Fat (g) 0.3 0.1
Carbohydrates (g) 47.6 14.3
Fibre (g) 1.0 0.3
Sugars (g) 44.3 13.3
Protein (g) 3.8 1.1
Salt (g) 0.0 0.0
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You will be amazed at the intensity of flavour you get from making your own pomegranate molasses. So simple to make too! It is simple to make just requires a little prep and then a slow simmer. But then the results will gift you a sauce that can be used for a multitude of things - in dressings, for adding to roasted meats for glazing , marinades, gives a flavour boost to vegetable and chickpea dips, add to drinks and even drizzled over ice cream.


Place pomegranate seeds in a food processor and pulse until you have broken down the seeds to create a juice.
Strain through a sieve into a jug.
Pour the juice into a heavy based saucepan with the sugar and lemon juice and gently bring to the boil and simmer gently for about 1 hour uncovered. Stir every now and then to make sure it’s not sticking to the bottom of the pan.
After 45 minutes of cooking reduce the temperature to really low. Simmer for 15 minutes more and you will know when it is ready when you stick a spoon into the syrup and it coats the back of the spoon.
Leave to cool before transferring to a jar and storing in the fridge. It will keep in the fridge for up to 3 months.