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Is an overreduced syrup fixable?

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Is an overreduced syrup fixable?

Bada Bing | Nov 23, 2010 03:01 PM

A recipe for pomegranate molasses called for reducing 4 cups pomegranate juice with some sugar and lemon to 1 cup. I got my math off and ended up reducing the 2 cups of juice (half recipe) to about 1/3 cup before I stopped (I was somehow thinking I should get 1/4 cup, but mine was obviously getting too thick).

Now I have something that is too thick. Only by heating it can I get it to even pour like room-temp molasses, which is already slow. Is there a way to thin this stuff out?

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