this condiment is a core preserve in many levantine kitchens. pomegranate molasses is made by slowly reducing real pomegranate juice until it’s thick, glossy, and intensely flavorful. this slow process prevents natural fruit sugars from caramelizing and preserves the fresh fruit flavors without losing its nutritional value. the reduction process gives us this bright, tart, and gently sweet full-bodied pomegranate flavor that cuts through richness and brings balance to a dish.

it’s an essential ingredient in arab and levantine cooking, used to layer-in sourness where lemon alone won’t cut it. we whisk it into marinades, dressings, sauces, drinks, desserts, and drizzles. you can reach for it to finish roasted vegetables, glazed meats, and grain salads. it pairs especially well with sumac, olive oil, and tahini; a few gentle pours go a long way.

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