Pomegranate Molasses

I bought some pomegranate molasses yesterday. I found a recipe for it in one of my cookbooks and then visualised making it myself. Spending all that time separating the little garnets from their little honeycombs of protective skins and then...not eating them by the handful?

Clearly, that wasn't going to be possible. It's like pomegranate jelly or other preserves - I'm sure they're delicious but how to you make it without just eating the pomegranate?

(also: it's much cheaper to buy a 10.5 oz bottle of molasses than to buy enough pomegranates to make 10.5 oz of molasses)

You also can't always buy pomegranates, because they are a fruit that you have no choice but to eat seasonally - although, one could argue the same for a lot of other fruit, despite the fact that they are available in the store year round - who wants to eat a yucky, bland, dry, out of season orange?- but pomegranates aren't even available when they aren't in season.  

As much as we try and buy local (the CSA really helped with this one), I am an Arab, and Arabs crave things like tomatoes, lemons and most importantly, with regards to this blog entry, pomegranates. All things that are somewhat readily available in a Mediterranean climate, but not so readily available locally here in upstate New York. So about once a year, I crack and buy a pomegranate. One of the ideas of slow food living, so if you can't buy local then at least buy from the region that is known for the particular ingredient/food. So I bought Lebanese pomegranate molasses.

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Yesterday, driving home from buying the above mentioned molasses, we saw that Pancho Villa's is taking down its sign. It looked like this:

 

Which reminded me of this sketch, from about 2:00 onwards: