Best 4 Homemade Pomegranate Syrup Recipes
Indulge in the vibrant flavors of homemade pomegranate syrup, a versatile condiment that adds a burst of tangy sweetness to your culinary creations. This luscious syrup, crafted from the luscious arils of pomegranates, can be easily prepared at home with a few simple ingredients. Whether you prefer a classic pomegranate syrup, a tantalizing pomegranate mint syrup, or a refreshing pomegranate ginger syrup, this article provides a collection of delectable recipes to suit every taste. Embark on a culinary journey as we explore the vibrant world of pomegranate syrup, transforming your dishes into extraordinary culinary masterpieces.
Here are our top 4 tried and tested recipes!
POMEGRANATE SYRUP OR MOLASSES
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
Steps:
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Prepare fresh pomegranate juice:.
- 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.
- Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
- Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
- Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
POMEGRANATE SYRUP (GRENADINE)
This is very versatile. You can us it to flavor drinks, including champagne, fruit mixes, sauces, desserts and can also be used on top of ice cream and crepes.
Provided by CoffeeMom
Categories < 15 Mins
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 2
Steps:
- In a small sauce pan combine pomegranate juice and sugar.
- Bring to a boil over high heat, stirring until sugar is dissolved.
- Boil for 1 minute longer (should be around 5 minutes altogether).
- Remove from heat and cool.
- Cover and refrigerate up to 2 weeks.
- Freeze in airtight containers up to 3 months.
Nutrition Facts : Calories 309.6, Carbohydrate 80, Sugar 79.9
POMEGRANATE SYRUP
The best way to take the seeds from a pomegranate is to split them in a deep bowl of cold tap water. The pithy exterior easily drops away from the fruit.
Provided by Tuck Burnette
Categories Sauces
Time 50m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes.
- Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée.
- Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f.
- Cool slightly, then bottle or store.
Nutrition Facts : Calories 212.6, Fat 0.8, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 53, Fiber 2.8, Sugar 49.4, Protein 1.2
Tips:
- Choose ripe and juicy pomegranates for the best flavor.
- Use a sharp knife to score the pomegranates, as this will make them easier to open.
- Be careful not to cut yourself when removing the seeds from the pomegranates.
- You can use a food processor or blender to make the pomegranate juice, but be sure to strain it through a fine-mesh sieve to remove any solids.
- To make the syrup, simply combine the pomegranate juice, sugar, and lemon juice in a saucepan and bring to a boil. Then, reduce heat and simmer for about 30 minutes, or until the syrup has thickened.
- Store the pomegranate syrup in a jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
Pomegranate syrup is a delicious and versatile ingredient that can be used in a variety of dishes and drinks. It is a great way to add a pop of flavor to your favorite recipes. So next time you have a pomegranate on hand, be sure to try making your own homemade pomegranate syrup. You won't be disappointed!
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