-=> 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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