I know this is an old post but just in case somebody is still looking for a sub for the pomegranate molasses...
I have experimented by making the molasses from the Closet Cooking site mentioned below, and then making my recipe for hibiscus flower syrup and I swear the flavor is indistinguishable. Buying the dried hibiscus flowers in any Latino or Mexican market is much less expensive than buying the pomegranate juice or the already made molasses. So here is how to make the hibiscus syrup:
1) In small saucepan bring 1 c water to a boil, reduce to simmer, then
2) Add 2 cups of sugar or Splenda and stir until dissolved, then
3) Add 2 handfuls of the dried hibiscus blossoms (previously rinsed in a colander)
4) Let simmer for about 15 mins, stirring often to immerse all the blossoms, it will get syrupy.
5) Strain in colander pressing to extract as much liquid as possible into a glass jar.
6) Let cool and then refrigerate.
*** this syrup can also be used to make a Mexican drink called Agua de Jamaica, just dilute it with water to taste and add ice **
I know this is an old post but just in case somebody is still looking for a sub for the pomegranate molasses...
I have experimented by making the molasses from the Closet Cooking site mentioned below, and then making my recipe for hibiscus flower syrup and I swear the flavor is indistinguishable...
