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Mymouné Pomegranate Molasses

Twenty years ago when John Willoughby, the former executive editor of Gourmet magazine, sang the praises of pomegranate molasses, I, of course, made fun of him for suggesting yet another hard-to-find ingredient. As usual, I was wrong and he was right. I now use this simple ingredient every week, adding it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour. I discovered this version from Mymouné through a Cambridge restaurant in Cambridge called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love.



We like to blend pomegranate molasses into simple olive oil vinaigrettes or drizzling over roasted vegetables; it's also an essential dressing for Bulgur-Tomato Pilaf with Herbs, our version of Armenian eetch, and tastes great with grain salads. Or try making our Lentils with Swiss Chard and Turkish Beans with Pickled Tomatoes. On the sweet side, try sharpening your oatmeal—or any hot cereal—with a spoonful of pomegranate molasses, plus dried cherries and either pistachios or almonds. Drizzle over ice cream, sorbet or even fruit salad. It can boost apple pie filling or intensify the flavor of plums or peaches in any dessert. And don’t forget cocktail hour—think of pomegranate molasses as a lighter, brighter grenadine. Mix with vodka and seltzer water—or skip the booze and add pomegranate to ginger beer or iced tea with a squeeze of lime.

  • Net Volume: 250 milliliters
  • Ingredients: Pomegranate
  • Place of Origin: Lebanon