5 Ways to Use Pomegranate Molasses

Pomegranate molasses has become one of my favorite ingredients, but it’s a tricky one for many people. Perhaps you, like our assistant editor Ariel, bought a bottle to make one recipe, such as muhammara, and now you’re wondering what else to do with it. Ariel has been after me for months to write down a list of more ideas for pomegranate molasses. Apparently, this tangy and delicious syrup can be used in five ways, including brushing on meat as a glaze or whisking into salad dressings. Here’s a closer look on what you can do more with it.

Pomegranate molasses is a pretty simple ingredient (you can even make it yourself). It is pomegranate juice that has been reduced down, with or without sugar, to a thick, intensely flavored syrup.

One of the things I appreciate most about it is its lack of sweetness. Pomegranate molasses is syrupy and rich, but even versions with added sugar are not very sweet. Instead it’s tangy and a little musky with a depth of flavor that I usually associate with wine or concentrated meat drippings.

This makes it invaluable anywhere you want to add a little depth or complexity. Here are a few things I like to do with it.

1. Whisked into salad dressings – I recently talked about some

creative ways of making vinaigrettes from scratch

• Recipe: Heirloom Tomato Salad with Pomegranate-Sumac Dressing
• Lunch Recipe: Colorful Lentil Salad with Walnuts & Herbs

2. Stirred into iced tea and other drinks – It’s tough to make a good mocktail or non-alcoholic spritzer without too much sweetness. You can stir pomegranate molasses straight into sparkling water; it’s a delicious and refreshing drink (add a dash of non-alcoholic bitters to amp it up a bit). It also adds the most important note in these two recipes below.

• Iced Green Tea Elixir with Ginger & Lemon
• Cocktail or Mocktail Recipe: Festive Cranberry Fizz

3. Brushed on meat as a glaze – Glazes and marinades get a good jolt of acidity from pomegranate molasses. I am usually wary of fruit and meat together; it’s just not my thing. But I find that pomegranate molasses complements meat without adding too much sweetness.

• Cast Iron Skillet Recipe: Mediterranean Tri-Tip Steak
• Messy Moroccan Chicken Wings

4. Drizzled over roasted vegetables – You don’t need a lot, but again, the acidity of this stuff is so good over grilled or roasted vegetables. Or whisk together with a touch of olive oil for a dressing.

• Slow Roasted Tomatoes with Pomegranate Molasses and Basil
• Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas

5. Whizzed into dips and relishes – You don’t need a recipe to add a drizzle of pomegranate molasses to hummus, baba ghanoush, or any other dip or relish that could use a little jolt of acidity or sweetness. I find that it adds depth and deliciousness to any Mediterranean dip.

• Appetizer Recipe: Pomegranate Olive Relish

OK your turn — I’d love to get more ideas for this good stuff.