Serves: 5
Total Calories: 36
1. Cut the pomegranates in half juice them on a citrus reamer. You should have 4 cups. Strain the juice into a large, wide, heavy saucepan and add the sugar.
2. Bring the juice to a boil, reduce the heat and cook the pomegranate juice at a brisk simmer until dark, thick, syrupy, and reduced by two-thirds, 15 to 20 minutes. Transfer the pomegranate syrup to a sterile bottle or jar. It will keep for 2 months in the refrigerator.
Makes about 1 1/2 cups
This Pomegranate Molasses / Narshrab recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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