The antioxidant properties of pomegranates are well known, but the molasses made from them, a staple of middle eastern cooking, is less so. Pomegranate molasses has a tart-sweet quality that I found really helpful during chemo in overcoming the change in my taste buds caused by the drugs.
It can be used to flavor salad dressings, meats, and vegetables, and as we are doing here, for a refreshing drink. If you like fizz, mix it into club soda or sparkling mineral water.
- 1 tablespoon pomegranate molasses, or to taste
- 1 quart filtered water
1. Put ½ a cup of the water into a glass and stir in the pomegranate molasses until it is thoroughly diluted. Pour into a quart jug and add remaining water.
2. Cover with plastic wrap and chill in the fridge until ready to drink. That’s it!
There is one caveat with Pomegranate molasses: its flavor is concentrated and quite intense, so a little goes a long way. I enjoy the way a little gives water a little tart bite, my husband likes more of it in his drink, so that it’s more pomegranate-y. It’s up to you. My advice? Start with a little and add more to see how you like it.