This. Syrup. Right. Here. Is. A. GAME CHANGER!
I’ve semi debated even putting this on the website because it is THAT good. But that is not what Liquid Culture is about. I’m here to teach and inspire, so that is exactly what I am going to do, so that I can share my journey with my people here.
The concept of pomegranate molasses in cocktails all started with the Death and Co. Cocktail Book. This is my go-to book. The stories, the recipes, and knowledge is incredibly laid out, and easy to follow and I honestly have yet to find a cocktail book that is so well balanced. So much time and detail was spent on this book, and it shows, and I recommend EVERYONE to pick it up.
Being the mad scientist that I am sometimes, I decided to fiddle around with the molasses itself. It was overwhelmingly tart, so I wanted to highlight some of its natural flavours and create my own syrup. Still using the Pomegranate Molasses, I paired it with some brown sugar, orange, cinnamon and cloves. Referring back to how well Pomegranate and oranges pair, it only made sense to add some key winter spices such as cinnamon and cloves to the mix.
When I was done, the lightbulb went off. It was absolutely incredible, and the possibilities of this syrup are limitless! I immediately threw it an marinade for braised lamb and thinking about it now makes my mouth water. This will be amazing in any cocktail or mocktail you create at home as well! Make sure to comment below of some of the ideas you come up with for pairing this syrup.
Homemade Winter Spiced Pomegranate Molasses Syrup
The most delicious syrup to add to your recipe box, and believe me, you will thank me for this one!
Difficulty: Easy
Ingredients
- 1/2 cup Pomegranate Molasses
- 1/2 cup Water
- 1 cup Brown Sugar
- 1 Orange
- 1 Cinnamon Stick
- 3 Cloves
Instructions
Peel the skin of the orange and then cut the peeled orange in half
In a small saucer, combine molasses, water, sugar, cinnamon, cloves, orange peel and squeeze as much orange juice out.
Bring this to a boil and once boiled, lower the temperature down to a simmer for 5 minutes
Discard peel, cinnamon and cloves and allow the syrup to cool to room temperature before storing in the fridge
Recipe Notes
This syrup can last at least 2 weeks once refrigerated.
