How to Make Pomegranate Molasses: Debs El-Remmen

  • on October 13, 2018

Pomegranate Molasses: Debs El-Remmen


When we Lebanese say Debs, it evokes that which is suave and unctuous. We relate it to people and attitudes, and that ensued from none other than our Molasses. I believe it is the same in Egypt. And yet, our molasses is not sweet. It is citrus and robust in flavor. We incorporate it in various dishes for that reason.

We do more than that with our Molasses. If you were raised in a Lebanese household you would know that the Molasses is the first thing we run to when tongue pimples appear.
These red or white pimples, or lie bumps as doctors call it, are common yet painful and irritating. The best and quickest cure is dubbing it with Debs El-Remmen, mouth kept open for seconds, and repeating minutes later if needed.


The Pomegranate Molasses has high concentration of the Pomegranate Fruit; relevant in the case of the tongue pimples are its Anti-inflammatory and Antioxidant healing values. Unlike any medical pomade, the molasses are edible hence can be used as direct treatment in the mouth. Get to know the amazing benefits of the Pomegranate Molasses.



It is quite easy to make Pomegranate Molasses at home. It is a 3-ingredient recipe that requires long simmering to bring the juice to a viscous unctuous level of concentration. It also requires you be closely pending during the last 10 to 15 minutes of simmering so not to overcook it.

I advise to use a deep and narrow saucepan at oppose to a wide open one to avoid an unsuitable quick evaporation. The concoction has to take its time for the desired outcome.

Make sure to sterilize the glass can before transferring in the molasses. An easy way to do so is to hold it head down over a steaming hot water then set aside to dry.



Other than its curative effect on the tongue pimples, and its other direct treatment values, we use the Pomegranate Molasses as a delicious sweet dip and spread when blended with Tahini paste.

Among our recipes using this molasses:


To Your Good Health, Enjoy!


Pomegranate Molasses

This recipe uses Fresh Pomegranate Juice that has been prepared. You may substitute it with commercial Pomegranate Juice.

Course Staple
Cuisine Lebanese
Keyword Almond Sugar, Dressing, Lemon juice, Pomegranate Juice, Pomegranate molasses, Staple
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes


  • 3 1/2 cups Fresh Pomegranate Juice
  • 1/2 cup Sugar
  • 3 tbsps Fresh Lemon Juice


  • Glass Can with lid or similar


  1. Over medium heat, combine the pomegranate juice, sugar and lemon juice, and stir continuously until sugar is dissolved. 

    Bring to a boil then lower the heat to Low, and simmer for 60 minutes, stirring every 15 minutes, deep to the bottom of the saucepan. Past the 60 minutes, and for the remaining 15 minutes, stay closely pending not to overcook. The molasses should maintain a dark magenta color. If you notice it turning to brown, move it at once onto a smaller burner for the remaining 10 minutes or so.

    The long simmering allows evaporation of the excess of liquid, reducing the concoction to a thick viscous syrup. 


  1. I advise testing it as following: 

    Freeze a spoon. Dip it for an instant in the concoction. The molasses should coat the spoon. Wait for a couple of seconds, and trace your finger through. If it leaves a track, your molasses is ready for the cooling process. 

    Otherwise, continue simmering it for few more minutes.


  1. Turn off the heat, and set the saucepan aside to cool at room temperature for some good 20 minutes. Your molasses should be thickening further and further into a lovely honey-like texture.

    Transfer the molasses into a glass jar and set it aside to cool completely. 

    Only then, when completely cooled, you can cover and store in the refrigerator. The molasses stores well for about 6 months.


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