This easy pomegranate molasses dressing has the perfect balance of sweet and tart flavors along with a deep, rich color.
This delicious elixir from the Middle East pairs exceptionally well with both savory and sweet dishes, which makes it an absolute must have in your kitchen.
The brilliant ruby color, a hint of acidity and lots of fruity sweetness and tanginess- the flavor this wicked concoction has is truly unlike anything you’ll have ever come across.
The process of making this luscious syrup is super simple. All you’ll need is 3 simple ingredients and a few minutes of kitchen time to put this easy pomegranate dressing together.
I kept finding all these recipes on Pinterest talking about using pomegranate molasses, and of course, I had to give it a try myself too.
The complexity of sweet and tangy flavors in this dressing truly is unmatched, and once you give it a try, you’ll know what I’m talking about.
- What's So Great About the Recipe?
- Ingredients For the Pomegranate Molasses Dressing Recipe
- How to Make the Pomegranate Molasses Dressing
- How to Make Pomegranate Molasses Salad Dressing
- 💭Top Tip
- How to Store the Pomegranate Molasses Dressing
- Tips & Tricks to Nail the Recipe
- How to Use the Pomegranate Molasses Dressing
- Related Recipes
- Pomegranate Molasses Dressing
- Food Safety
What's So Great About the Recipe?
My favorite part about this pomegranate molasses dressing is the fact that it takes just 3 simple ingredients to put together.
I'm all about experimenting in the kitchen and trying out different condiments that can last me weeks, if not months.
Ingredients For the Pomegranate Molasses Dressing Recipe
Pomegranate: You’ll need to start off with fresh pomegranate seeds to get the perfect thick syrup you’re looking for.
Sugar: A dash of sugar makes everything better! It enhances the sweet and fruity flavors of the dressing and also helps it thicken.
Lemon juice: Lemon juice brings some tangy flavor to the dressing. Some recipes claim that red wine vinegar goes well too, but I just prefer using lemon juice for the perfect tangy it brings.
See recipe card for quantities.
How to Make the Pomegranate Molasses Dressing
Start by pulsing the pomegranate seeds in a food processor. Pass it through a fine mesh strainer until you get a nice pomegranate juice that has a uniform consistency.
Combine the pure pomegranate juice with some sugar and lemon juice in a pan and let it simmer on low heat until it reduces and starts to thicken.
Allow it to cool down completely before you put it to use.
How to Make Pomegranate Molasses Salad Dressing
Once you’re ready with your pomegranate molasses dressing concoction, you can actually put it to use and make a delicious and versatile salad dressing too.
There’s no standard dressing recipe as such- all you’ll need to do is whisk together this fresh pomegranate syrup with some olive oil until emulsified.
You can also season with salt and pepper if needed.
Mustard can also be a great addition to this pomegranate vinaigrette recipe. I prefer using regular mustard as opposed to Dijon mustard.
This has to be one of my favorite vinaigrette and salad dressing recipes of all time.
If you don’t have the fresh lemon juice that the recipe calls for, you can add some rice vinegar or apple cider vinegar to bring some acidity to the syrup.
How to Store the Pomegranate Molasses Dressing
If you’re making a big batch of this pomegranate molasses dressing and want to put it to use later for new recipes, the easiest way to store it is to pour it into a glass jar or container and refrigerate it.
This should then last you for 2-3 weeks, if not more.
Tips & Tricks to Nail the Recipe
- The key to getting the perfect syrupy consistency with this dressing is to give it enough time to reduce.
- Remember to taste the dressing while it is still on heat and adjust the amount of lemon juice and sugar according to your personal taste and strike the perfect balance of tangy and sweet flavor.
- Since this molasses dressing is a simple concoction, you can actually chop up some fresh parsley or shallots and add them into the mix too.
How to Use the Pomegranate Molasses Dressing
While pomegranate molasses does have a Middle Eastern origin, there’s actually lots of ways you can put it to use.
Here are a few good recipe ideas to pair with this dressing.
As a Salad Dressing
I love using this tangy condiment as a salad dressing for my Fatoosh salad and Sumac onions. In fact, you can actually use this tangy dressing with almost every salad you make - even just a simple green salad recipe too.
The fruitiness of this dressing makes it a great teammate to your homemade slaw and
As a Marinade
This pomegranate molasses dressing can also be used as a marinade or glaze for your meats like chicken, lamb, and beef. Its vibrant flavor cuts through the richness of the meat, making a delightful contrast.
With Roasted Veggies
This Turkish pomegranate molasses syrup can actually be a great alternative to balsamic vinegar too! Just drizzle some of it over your roasted vegetables like roasted carrots and stir fries to make it more flavorful.
With its sweet flavor notes, this easy dressing can also be a fantastic addition to your homemade desserts. Drizzle some of it over your no-bake cheesecake or an easy baked yogurt sweet treat to jazz it up.
You can also add a dash of it to your homemade vinaigrette along with some extra virgin olive oil and some salt and pepper to prepare a simple salad dressing.
It has a deep dark red syrup-like consistency, and a fruity tangy flavor with slightly sweet undertones.
You sure can! The best part about it is that you can try this pomegranate molasses dressing recipe whenever you have some fresh pomegranate at hand, and just store it until you’re ready to put it to use.
Looking for other recipes like this? Try these:
Pomegranate Molasses Dressing
- 3 large pomegranate
- ¾ cup sugar
- ¼ cup lemon juice
- Start by pulsing the pomegranate seeds in a food processor. Pass it through a fine mesh strainer until you get a nice pomegranate juice that has a uniform consistency.
- Combine the pure pomegranate juice with some sugar and lemon juice in a pan and let it simmer on low heat until it reduces and starts to thicken.
- Allow it to cool down completely before you put it to use.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove