POMEGRANATE MOLASSES

MAKES AROUND 2 CUPS

1 litre quality pomegranate juice 200 g caster sugar

50 ml lemon juice In a saucepan, place the pomegranate juice, sugar and lemon juice, and simmer and reduce until you have a thick, syrup-like consistency. Do not overreduce as this may burn and become bitter.

The easiest way to check the molasses has reached the right consistency is to place a teaspoon in the freezer for 5 minutes and then dip it into the sauce. This indicates how thick and reduced the sauce will be once it cools down. If it is not thick enough, cook for a few more minutes. Pour into a sterilised jar or bottle. The pomegranate molasses will keep for up to 6 months.

Note: Michael recommends Pom Wonderful pomegranate juice. If using fresh pomegranate juice, you will need approximately 15-20 pomegranates.