Pomegranate molasses is a treacly-rich fruit syrup made from boiled, reduced pomegranate juice. It is used in savoury and sweet dishes alike. It has the sweet-sourness of tamarind, rather than the pure fruit-richness of sultanas and prunes. Pomegranate molasses is called dibs rumman in Arabic.
Pomegranate Molasses is made by reducing fresh pomegranate juice, lemon juice, and sugar until it is the consistency of a thick syrup. It is popular in Middle Eastern cuisine. It can be used to make salad dressing, vegetable or meat glazes, dips, stews, desserts, or refreshing drinks. It mixes well with olive oil, pepper, spices, and garlic for savory dishes; or orange juice, cream, berries, or vanilla for sweet dishes. Vegetables like brussel sprouts, red and green peppers, eggplant, onion, and lentils are complimented by the tartness of pomegranate. Meats like duck, chicken, and beef also take well to pomegranate flavors. A popular Syrian dish, Muhammara, is made with red peppers, walnuts, and pomegranate molasses.
For best flavor, molasses can be stored for up to six months in a refrigerator.