POMEGRANATE & HIBISCUS MOLASSES

Makes 1x small jar, Ready in 2-3 hours

Pomegranate & hibiscus molasses 

I always have a bottle of pomegranate sauce in the cupboard as it’s so versatile! Drizzled over salads, made into a marinade, or used in sweet bakes, it’s worth having a bottle handy for when you need to add an extra oomph to your recipes.

I’ve wanted to try making my own for some time now and decided to give it a little twist with some dried hibiscus flowers!

Fresh pomegranates 

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INGREDIENTS

2x pomegranates, seeds removed and skins discarded

1x handful of dried hibiscus flowers

Around 1 litre of water

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METHOD

1. Add the pomegranate seeds and hibiscus to a saucepan of water. Bring to the boil and then take it off the heat and steep for around 30 minutes.

2. Tip into a blender or food processor and blend until as smooth as possible.

3. Remove the liquid from the blender and strain it back into the saucepan from earlier, discarding any solids left in the sieve.

4. Return the liquid to the heat. When it comes to boil, reduce it to a simmer and leave it to reduce for around 2 hours or until it thickens into a molasses.

   Tip- Keep an eye on the liquid as it’s reducing and stir every now and again to prevent the sugars from sticking to the bottom of the pan.

5. When it’s ready, remove it from the heat and cool before using.

   This should keep for a 2-4 weeks in the fridge in an airtight container.

Homemade pomegranate & hibiscus molasses