دبس الرمان

Separate the pomegranate seeds and place them in a blender.

Blend the seeds thoroughly to extract the juice.

Strain the mixture through a fine strainer to remove all seeds and pulp.

Pour the strained juice into a pot and place it over medium heat until it begins to boil.

Skim off any foam that forms on the surface while boiling.

Once the foam is removed, add the sugar and stir until it dissolves completely.

Add the lemon juice and mix well.

Lower the heat to medium-low and continue stirring occasionally, removing any foam that appears.

Let the mixture simmer until a large portion of the liquid evaporates and the consistency thickens, reducing to about one-third of its original volume.

Test the texture by taking a small amount on a spoon and letting it cool — the molasses should coat the spoon without running off.

Pour the warm pomegranate molasses into clean, sterilized glass jars, seal them tightly, and allow them to cool completely.

Important Notes: Use pomegranates with a dark color and a balance of sweetness and acidity for the best flavor and color. Adding sugar and lemon juice helps the mixture thicken faster and increases its shelf life. Skimming off the foam is essential for a clear, glossy molasses.