Recipe

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.

Oct 07, 2015 3:07am
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Makes 2 cup
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Ingredients

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)

Method

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.

Notes

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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