This is it. This is the secret ingredient I'm putting in my cocktails all fall and winter. Tart, sweet, fruity, round, and packed with flavor, this is a powerhouse mix-in that beats the pants off of the store-bought junk. You can get pomegranate molasses at middle-eastern stores (it will likely be next to the orange flower water), some upscale supermarkets, or good old-fashioned Amazon. If you just can't get it, you can substitute a tablespoon of lemon juice, but the depth of flavor pomegranate molasses provides is unmatched. Yields 2½ cups.
- 3 cups (24 fluid ounces) unsweetened pure pomegranate juice
- 1 cup sugar
- Big pinch salt
- ½ cup pomegranate molasses
- Boil the pomegranate juice, sugar, and salt until reduced by about a third (down to 2 cups liquid), about 10 to 15 minutes.
- Cool to room temperature, then stir in the pomegranate molasses.
- Refrigerate in an airtight jar (a mason jar works great) for about a month.