Pomegranate Molasses/ Rob-e-Anar

Life in a salubrious small riverside town has many blessings- beautiful sunrises, walking amidst greenery and blooms and relaxed tête-à-tête at quaint river side cafés…..
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And then there are few challenges. Finding speciality ingredients is one of them.
As I researched the Lebanese and Middle Eastern cuisine for my ‘Go Lebanese’ mission this month, I learnt that quite a few recipes ask for something called Pomegranate Molasses. Further reading revealed it was very simple to make! All you need is excellent quality pomegranates, sugar and a dash of lime. And yeah about 45 minutes of your time.

Rob-e-Anar in Persian, Rub al-Rumman in Arabic and Nar Ekşisi in Turkey and Lebanon, this beautiful red syrup is a widely used ingredient in the Middle Eastern cuisine.
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It is used to flavour salads, dips and relishes.
Add it to lemonade to zing it up and give it a pretty colour. Or simply add a couple of tablespoons to a glass to soda water/sparkling water to get a refreshing Pomegranate Spritzer! Top ice creams or mix into yogurt. The possibilities are so many!
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You need
8 cups or pomegranate juice
¼ cup of sugar
2 tbsp lemon juice

Mix the juice and the sugar and reduce to one fourth in a heavy bottomed pan alternating the heat between medium and high.
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This takes about 45 minutes to an hour.
Keep an eye and keep stirring, specially once the syrup starts thickening.
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If trying a small batch, reduce the time accordingly.
It thickens further on cooling so make sure you take it off the heat once it is reduced to a quarter of the original amount. Add the lemon juice about ten minutes before you finish reducing the syrup. Let cool.
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Store in a sterilized bottle or jar. Keep refrigerated at all times.
Use up within 4 weeks.
I used it to make Fattoush, a salad and Muhammara, a smoky red pepper and walnut dip. Also had an invigorating glass of Pomegranate Spritzer!

Recipe Source – Whats4eats.com
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