Date and rose pomegranate molasses

Add an extra depth of flavour with this deliciously sweet date and rose pomegranate molasses from The Australian Women's Weekly 'Made from Scratch' cookbook.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Makes 2 cup
  • Print


Date and rose pomegranate molasses
  • 1 cup (240g) fresh unpitted dates
  • 1 cup (250ml) boiling water
  • 1.5 litre (6 cups) pomegranate juice
  • 1/4 cup (60ml) lemon juice
  • 1 cup (220g) caster (superfine) sugar
  • 1 tablespoon rosewater, approximately (see tip)


Date and rose pomegranate molasses
  • 1
    Place a couple of saucers in the freezer to chill. Place dates in a medium bowl. Pour over the boiling water; set aside for 10 minutes to soften. Blend or process dates and soaking water until smooth.
  • 2
    Combine date mixture, pomegranate juice, lemon juice and sugar in a large saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer gently, uncovered, stirring occasionally, for 1¼ hours or until thick and syrupy.
  • 3
    To test the thickness of the syrup, drop a tablespoon of the syrup onto a chilled saucer, wait a couple of minutes until cooled. If it is not thick enough, continue cooking and repeat testing.
  • 4
    Stir in rosewater. Pour hot syrup into a hot sterilised bottle; seal immediately. Label and date bottle when cold. Refrigerate after opening.


Rosewater varies in strength between brands. Taste the syrup with 1 tablespoon rosewater and adjust with a further teaspoon or more if you like. Try with meat dishes for basting or creating a quick sauce from the cooking pan, or drizzled over roasted root vegetables. Try this as a sweet and sour syrup in salad dressings, marinades and drinks. You can also use it as a marinade for sticky lamb cutlets and sausages.

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