Homemade Pomegranate Syrup
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.
Step-by-step instructions
- 1
For 2 cups of juice, cut 4–6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
- 2
Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
- 3
Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
- 4
Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
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