You can make molasses from most fruit juice – apples, grapes and berries, too. A ratio of four cups juice to a cup of sugar, with the juice of a lemon, makes a little over a cup of molasses.
fresh pomegranate juice1½pints
juice of a lemon
Stir the ingredients together in a heavy-bottomed pan, constantly and tirelessly, on a medium high heat, for up to an hour until it reduces to a syrup. It’s not so much a recipe as an activity; just don’t let it catch and burn.
Bottled, it will keep for a few weeks in the fridge. Fruit syrups make delicious drinks, mixed with water. You can even make a syrup of red poppies, soaked in water – but you must snip off the black centres of the petals first!