Paula Wolfert's Homemade Pomegranate Molasses

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Paula Wolfert's Homemade Pomegranate Molasses

2 dozen Pomegranates, large, red and a little soft on the blossom

OR substitute 6 cups pomegranate juice

1 cup Sugar

1 cup Lemon juice

 

 

 

 

 

Wash the pomegranates. Roll them around until they soften, then break

up the pomegranates under water to keep juice from spurting. Give a

good bang with the back of the knife to loosen the seeds of each

section.

 

To squeeze out the juice: Wrap a handful of seeds in cheesecloth,

then use your hands to squeeze into a bowl to obtain the rich, shiny

liquid. Repeat with the remaining seeds. (Do not use a juicer.

Pomegranate juice stains are difficult to remove, and the bitter,

tannic white part of the fruit gets mixed in and mars the flavor.)

 

Place pomegranate juice, sugar and lemon juice in an enameled

saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and

keep refrigerated.

 

Makes 1 pint pomegranate molasses.

 

Author: Paula Wolfert

Source: RFCG Recipe Archive

Formatted by Chupa Babi: 08.30.07

 

ChupaNote: Paula Wolfert is one of the acknowledged experts on Middle

Eastern cookery. Her cookbooks are fantastic.

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