Pomegranate Molasses
also called pomegranate molasses · pomegranate syrup · dibs rumman · rub el rumman · narsharab · pomegranate concentrate
- Shawarma Counter
- serves 24
- about 1 hr 45 min
- Sauces & Gravies
Three ways to read this recipe
The table
| 4 cups(950 mL; 100% juice, nothing from concentrate with sugar in it)unsweetened pomegranate juice | bring the juice up in a wide pan | stir in the sugar and lemon | reduce 1 hr to a quarter | cool 30 min |
| 1/4 cup(50 g)granulated sugar | ||||
| 1 Tbs(15 mL)lemon juice |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.4 things to get out.
Pans and tools
1bring the juice up in a wide pan
2stir in the sugar and lemon
goes in with what step 1 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 30 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 45 min.
bring the juice up in a wide pan
not timedfrom the start
stir in the sugar and lemon
not timedfrom the start
reduce 1 hr to a quarter
1 hrwalk awayfrom the start
cool 30 min
30 minwalk away1 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need saucepan
Goes with
See how it is written
>> title: Pomegranate Molasses
>> category: Sauces & Gravies
>> tags: pomegranate, middle eastern, syrup, reduction, pantry
>> counters: Shawarma Counter
>> aka: pomegranate molasses, pomegranate syrup, dibs rumman, rub el rumman, narsharab, pomegranate concentrate
>> pairs-with: muhammara, tabbouleh
>> servings: 24
>> time: 1 hr 45 min
>> step.1: bring the juice up in a wide pan
>> step.2: stir in the sugar and lemon
>> step.3: reduce 1 hr to a quarter
>> step.4: cool 30 min
Bring @unsweetened pomegranate juice{4%cups}(950 mL; 100% juice, nothing from concentrate with sugar in it) up to a bare simmer in a wide #saucepan{}. Wide matters more than deep — this is evaporation, and a narrow pan doubles the hour.
Stir @granulated sugar{1/4%cup}(50 g) and @lemon juice{1%Tbs}(15 mL) into @&(~1)hot juice{} until the sugar has gone. The lemon is not for flavour; the acid stops the sugars crystallising as the pan gets low.
Reduce @&(~1)sweetened juice{} at a lazy simmer ~simmer{1%hr}, uncovered and stirred now and then, until it is down to about a cup and drags behind the spoon. Take it off while it still looks slightly too thin.
Cool @&(~1)syrup{} in the pan ~cool{30%min}. It thickens to a pouring molasses as it goes cold, and a syrup reduced until it looks right while hot sets to a brick. Bottled, it keeps six months in the fridge.