Subj : Pomegranate Roasted Chick
To   : Ben Collver
From : Dave Drum
Date : Fri Mar 29 2024 05:17:00

-=> Ben Collver wrote to Dave Drum <=-

BC> I've seen pomegranate molasses for sale in the local Lebanese
BC> restaurant.

It's available to me, locally, at Food Fantasies (local organic/health
foods store), Target, Harvest Market (waaaay to up-scale for my wallet)
and even Walmart/Sam's Club if I shopped there.

BC> Here's a recipe for homemade:

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Pomegranate Molasses
BC>  Categories: Condiment, Mediterrane
BC>       Yield: 12 Tablespoon

BC>       4 c  Pomegranate juice

I have a recipe, as well, which uses, also,, lemon juice and sugar.
I've never made it but I did learn from it that, unlike pomegranate
honey which mixes pomegranate juice and honey, it does not use sorghum
or cane molasses but cooks down the pomegranate to a thick liquid.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Pomegranate Molasses
Categories: Five, Fruits, Citrus
     Yield: 1 1/4 cups

     4 c  Pomegranate juice
   1/3 c  (to 1/2 c) sugar
     2 tb Fresh squeezed lemon juice;
          - pulp strained

 Gather the ingredients.

 In a medium, heavy-bottomed, nonreactive saucepan, set
 over medium-high heat, combine the pomegranate juice,
 sugar, and lemon juice. Bring to a simmer while stirring
 to dissolve the sugar.

 Lower the heat, making sure to maintain a gentle simmer.
 Cook uncovered, stirring periodically, until the mixture
 is syrupy, coats the back of a spoon, and reduces to
 between 1 and 1 1/4 cups. Allow to cool in the pan for
 20 to 30 minutes, then transfer to a clean glass jar.
 Cover and store in the refrigerator for up to a month.

 NOTES: For slightly thinner, more astringent molasses,
 use 1/3 cup sugar; for a thicker, sweeter syrup, use 1/2
 cup. Note that if you use less sugar, it will take a bit
 longer to reduce and thicken the juice mixture.

 Keep an eye on the pot, and adjust the heat if necessary
 to keep the liquid at a gentle simmer. If you don't see
 little bubbles breaking the surface, the molasses will
 take longer to reduce.

 It's helpful to have a liquid measuring cup on hand to
 see if the molasses has reduced enough. As you approach
 the 1-hour simmering mark, carefully pour the molasses
 into the measuring cup. If you've got more than 1 1/4
 cups of liquid, you'll need to keep reducing the
 mixture.

 By Miri Rotkovitz; Registered Dietician, teacher

 RECIPE FROM: https://www.thespruceeats.com

 Uncle Dirty Dave's Archives

MMMMM

... New Cocktail: Mary Poppins - Vodka, tomato juice & a spoonful of sugar
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