Pomegranate molasses

Ingredients:

• 4 cups of pomegranate juice
• 0.5 cups of sugar
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Grenadine

   
   In a 4-quart saucepan, combine the pomegranate juice, sugar, and lemon juice and heat over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the mixture reduces to 1.5 cups, about 50 minutes, or until syrupy. Remove from heat and let the syrup cool in the saucepan for 30 minutes. Pour into a glass jar and let cool completely before covering and refrigerating. Can be stored for up to 6 months.
   Exit: 1.5 tbsp.

2. Pomegranate molasses

   
   In a 4-quart saucepan, combine the pomegranate juice, sugar, and lemon juice and heat over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the mixture reduces to 1 cup, about 70 minutes, or until syrupy. Remove from heat and let the molasses cool in the saucepan for 30 minutes. Pour into a glass jar and let cool completely before covering and refrigerating. Can be stored for up to 6 months.
   Exit: 1 tbsp.