The juice of pomegranates, cooked to a very thick consistency, is called pomegranate molasses. However, the term "molasses" is quite misleading. While its color is similar to molasses made of sugar cane or sugar beets, pomegranate molasses is not a sweetener but a condiment, and as such added to dishes in small amounts.
Pomegranate molasses is an important ingredient in Middle Eastern cooking. The Arabic name (dibs rumaan or rub rumaan) and the Farsi name (rob-e-anar) mean "thickened pomegranate juice." The Turkish name "sour pomegranate" (nar ekşisi) best fits what pomegranate molasses is. That being said, the taste of pomegranate molasses is much more sour than sweet, and to some palettes it tastes astringent.
Pomegranate molasses is an important ingredient in Middle Eastern cooking. The Arabic name (dibs rumaan or rub rumaan) and the Farsi name (rob-e-anar) mean "thickened pomegranate juice." The Turkish name "sour pomegranate" (nar ekşisi) best fits what pomegranate molasses is. That being said, the taste of pomegranate molasses is much more sour than sweet, and to some palettes it tastes astringent.
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