The juice of pomegranate fruit is boiled down and concentrated to result in a rich, sour pomegranate molasses (also known as pomegranate syrup)—a common condiment in Turkish and Middle Eastern cooking. Some brands add sugar to the concentrate as it cooks, but Just Pomegranate Syrup adds only a hint of date syrup to give it a sweet balance. Their formula is organic and refined-sugar-free. Every maker produces a product with varying levels of sweetness so be sure to taste and adjust quantities as you are cooking to suit your preference.
Ingredients: Organic Pomegranate Juice, Organic Medjool Date Syrup.
8.8 fluid oz.
Ottolenghi counts pomegranate molasses among his essential "'Ottolenghi' Ingredients," describing the syrup's flavor as "sweet-sharp." He notes its particular affinity to lamb using it to add sweet and sour notes to the Lamb and Feta Meatballs (p. 204) and Lamb Ayares with Tahini and Sumac (p. 214).
Try the Chile-Sumac-Pomegrante Nuts (p. 37). Sharma tells us, “I’m a huge fan of sweet, sour, and hot flavors, all in one bowl.” (You’ll want to make sure to have Jaggery and Sumac on hand for this one.)