Betsy's Perfect Pucker Pomegranate Molasses

By Betsy Vail 03/29/15

Ingredients:

• 4 c pomegranate juice (fresh pressed with some pulp (seeds removed) is best, but clear juice works too)
• ½ c sugar (more may be added to taste)
• 1 Tbs lemon juice

Directions:

1. In an uncovered saucepan, blend and heat the ingredients on medium until the sugar is dissolved. 
2. Reduce heat and allow to simmer until the juice has the thickened to the consistency of molasses. 
3. Stir occasionally to prevent burning and overcooking. Depending on the initial amount of juice to be reduced (if the recipe is multiplied), this may take one to several hours. 
4. Pour into a jar and allow to cool. Refrigerate for future use.

Note: if the syrup is overcooked, it will crystallize into a tart hard candy. This is delicious and can be enjoyed as is, or reheated and blended with additional juice to liquefy into a molasses.

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