notbob wrote:
> On 2004-11-16, Julia Altshuler > wrote:
>
>
>
>>concentrate with much of the liquid evaporated or otherwise removed to
>>leave a sticky, sweet paste?
>
>
> You mean like Grenadine syrup?


Honestly, I'm not sure what I mean. I'm asking a question. I got half
a dozen hits when I googled on "pomegranate mollasses." They were
recipes that use it, not information on how it is made. This isn't of
vital importance. I'm curious.


--Lia