Pomegranate Molasses: Tangy, Sweet, Antioxidant-Rich

Pomegranate molasses is a glossy, deep-red syrup made by slowly reducing pomegranate juice (sometimes with a touch of sugar or lemon) until thick and pourable. A staple in Levantine and Persian cuisines, it brings tangy acidity and fruity sweetness to savory and sweet dishes.

Per tablespoon (~15 ml): about **45–60 kcal**, **~10–14 g sugar**, trace protein and fat. Naturally contains **polyphenols** (e.g., punicalagins) from pomegranate, plus small amounts of potassium. Sodium is minimal unless added in recipes.

- **Antioxidant support:** Polyphenols help counter oxidative stress. - **Flavor booster:** Adds acidity and complexity, helping you rely less on salt. - **Plant-based & versatile:** Fits vegan cooking and elevates marinades, glazes and dressings.

- **Sugar-dense:** Concentrated natural sugars—use modest portions. - **Acidity:** Can be intense; balance with oil/fat or sweetness. - **Added sugars:** Some brands include extra sugar or corn syrup—check labels.

- Whisk into **dressings** with olive oil, garlic and herbs. - Glaze **roasted vegetables** or chicken; finish grilled eggplant. - Stir a teaspoon into stews, lentils or sauces for brightness; drizzle over labneh or desserts.

If too tart, blend 1:1 with honey or date syrup for a milder glaze. Store tightly sealed in a cool, dark place.