How to Make Homemade Pomegranate Molasses - Nar Eksisi
Author: Ozlem Warren
1058 ml /4 ½ cups / 2 ¼ lb. freshly squeezed pomegranates juice (out of 8 large pomegranates)
26 gr / 2 tbsp. brown sugar
15 ml/ 1 tbsp. lemon juice
Take out all the pomegranate seeds and save in a bowl.
Place a large bowl and a sieve under the sink.
Squeeze the pomegranate seeds with your hands through a sieve over the large bowl. Try to extract as much of the juice as you can. Discard the left over seeds.
Pour in the freshly squeezed pomegranate juice in a heavy saucepan. Stir in the sugar.
Bring the pan to a boil over medium to high heat and stir until the sugar is dissolved.
Add the lemon juice, mix and reduce the heat to medium to low, just enough for simmering.
Simmer for about 1 hour and 10 minutes, stirring every 10 minutes; the juice will get thicken and reduce to ¾ cups.
Turn the heat off and let the pomegranate molasses cool. It will thicken more as it cools down.
Once cool, pour into a glass jar with an airtight lid on.
Store in the fridge up to 2 months.
Makes ¾ cup / 177 ml/ 6 fl oz. pomegranate molasses
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Tuesday, October 21, 2014