^
Keep Houston Press Free
4

Secret Agent: Pomegranate Molasses

Ever since juice companies everywhere started marketing the outrageous health benefits of pomegranate juice (and selling them in those cool-shaped bottles), we've had an explosion of recipes that use the product. Our favorite iteration is perhaps the simplest: pomegranate molasses.

Pomegranate molasses is a traditional ingredient in Lebanese and Mediterranean cooking used to punch up everything from short ribs to moussaka to baklava and cakes. And these days the venerable syrup is becoming just as popular stateside. What do you do with it? That's the brilliance of this secret agent: The possibilities are limitless. Drizzle it on meats, top a bowl of fruit, or mix it with yogurt. Drip-drop it over cereal, cheese, crème brulee, and ice cream. Add it to champagne, club soda, or your weekend mimosa. Vinaigrettes and gravies, cocktails and sauces, glazes and cakes... Get the drift?

Pomegranate molasses is sticky-sweet and super-tart, with the consistency of honey and the color of rubies. And the aroma, whew, the aroma! Let this be your new double-secret weapon for garnering smiles and sighs. Brush a pork tender with the exotic-ish flavor and leave your guests with clean plates and questioning eyes. What is that captivating flavor? Aha, the agent strikes again.

You can make your own pomegranate molasses by simmering four cups of pomegranate juice with a half cup of sugar and a tablespoon of lemon juice for about an hour... or you can buy it at Central Market or any Middle Eastern food store for about $4. No matter which method you choose, keep in mind that a tiny bit goes a long way. Covert ops.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.