Pomegranate Molasses
Yield: 1 cup
This molasses is sweet, tangy and so perfect you’ll want to drizzle the stuff over everything! You should be able to find pomegranate molasses at the store, but it’s such a breeze to make at home and the results are even better to boot.
  • 4 cups (940 ml) unsweetened pomegranate juice
  • 3 tbsp (45 ml) lemon juice
  • 3 tbsp (60 g) agave nectar
  1. Place the pomegranate juice, lemon juice and agave in a saucepan. Bring to a low boil, stirring frequently. Lower the heat and simmer on medium-low until the liquid is thickened and reduced to a quarter of the original amount, about 1 cup (235 ml). This will take approximately 1 hour.
  2. Keep an eye on the molasses as it cooks, adjusting the temperature if necessary, and stir frequently to prevent scorching. The risk of scorching becomes higher the more the molasses cooks down.
  3. Let it cool to room temperature before transferring to a glass container. Don’t transfer immediately as the high heat of the molasses could break the glass. Once cooled, cover with a tight-fitting lid and store in the refrigerator for up to 1 month.
Recipe by Chic Vegan at https://www.chicvegan.com/harissa-sprouts-chickpeas-bold-flavored-vegan-cooking/