Persimmon + Burrata + Prosciutto, and How to Make Homemade Pomegranate Molasses

the P is for perfection... the P is also for persimmon plus prosciutto plus (homemade) pomegranate molasses. burrata, unfortunately, starts with B. how annoying.{image via instagram. follow: The Delicious}

Make this salad. It’s pretty freakin’ delicious…

Fresh wild arugula, fresh persimmons, billows of super soft and creamy burrata cheese, and ribbons of salty prosciutto. Drizzle everything with a little bit of olive oil, maybe a little bit of lemon juice, cracked black pepper, and the greatest thing to hit my mouth in the last few months, homemade pomegranate molasses. If you have actual pomegranate seeds for the salad, those would be pretty on there too, but I didn’t think ahead to save some.

How to Make Homemade Pomegranate Molasses {recipe}

Fresh-squozen pomegranate juice at home is best, since you can juice the seeds by hand without getting the bitterness of the skin and the actual hard seeds. However, that is messy and time-consuming… and messy. Then again, you are going to the 1-hour-plus trouble of making homemade pomegranate molasses, so what the hell, grab about 5 or 6 large pomegranates and get juicing.

makes about 1 cup of Pomegranate Molasses


4 cups pomegranate juice
½ cup sugar
2 tablespoons lemon juice


Combine the pomegranate juice. sugar, and lemon juice in saucepan. Bring to a boil over medium heat while stirring, then turn heat down to low and simmer until all of it has reduced to 1 cup, about 1 hour. It should be the consistency of simple syrup (and will thicken to a more “molasses” consistency in the refrigerator). Remove from heat, allow to cool, and store in a covered glass container in the refrigerator.

Can be kept for up to 6 months in the refrigerator.

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