Pomegranate molasses with BBQ — what is it?

Pomegranate molasses is a thick, dark syrup made by reducing pomegranate juice. Used in Middle Eastern, Turkish and Persian cooking, it also works well with BBQ. Its fruity sweetness and pronounced acidity suit marinades, glazes and finishing sauces for grilled meat.

Bowl of dark pomegranate molasses on a plate with pomegranate seeds

What is pomegranate molasses?

Pomegranate juice is reduced to a thick syrup with a concentrated, fruity, sweet-and-sour flavor. Sweetness and acidity vary by product and added ingredients. Look for it in Middle Eastern or Turkish food shops and some supermarkets.

Three ways to use it for BBQ

In a marinade

Mix it with garlic, olive oil, cumin and black pepper for lamb, chicken or duck. Use it mainly for flavor: acid does not automatically tenderize meat all the way through. Consider the meat and strength of the marinade; prolonged marinating can give the surface an unpleasant texture. Marinate covered in the fridge and keep used marinade separate from sauce served without further heating.

As a BBQ glaze

Brush a thin layer onto ribs, chicken thighs or lamb chops toward the end of cooking. Concentrated sugars burn easily. Use controlled indirect heat, stay nearby and judge the color rather than relying on a fixed glazing time. Read our core temperature overview.

As a finishing drizzle

Drizzle a little over grilled meat after slicing. The sweet-and-sour flavor contrasts with rich food. Try it with rack of lamb or kofta. See our rack of lamb recipe.

Pairing with our rubs

Pomegranate molasses can complement warm, spicy rubs. Start with a little, taste the sauce separately and avoid overpowering the dish.

  • Shawarma rub: try the syrup as a finishing touch for shawarma chicken or pulled lamb.
  • Jamaican Jerk rub: fruity sweetness contrasts with spicy chicken thighs without removing chili heat.
  • Korean rub: use a little in your own fruity sauce. Molasses is not an equivalent substitute for fermented chili paste such as gochujang.

Making pomegranate molasses at home

Heat 500 ml pomegranate juice with 60 ml lemon juice and 4 tablespoons of sugar over low heat. Reduce gently to about 160 ml; allow roughly 45–60 minutes depending on your pan and heat source. Stir regularly and check more often toward the end to avoid burning. Cool; the syrup thickens further. This is a sweet home version. For a product without added sugar, check the label of a purchased molasses.

Store the cooled homemade syrup in a clean, tightly closed container in the fridge. No tested shelf life has been established for this home preparation, so the previous general three-month storage period should not be treated as a guarantee. Make a small amount for prompt use. Follow the label on purchased molasses.

Discover more ingredients

Read about sumac for BBQ, apple cider vinegar and BBQ ingredients.