Best 3 Pom Syrup Recipes
Indulge in the vibrant flavors and radiant hues of homemade pomegranate syrup, a culinary treasure that adds zest to your culinary repertoire. This versatile syrup, crafted from the luscious arils of pomegranates, offers a symphony of sweet, tangy, and subtly tart notes, making it an ideal companion for various culinary creations. Whether you seek a refreshing mocktail, a tantalizing glaze for roasted chicken or lamb, a vibrant dressing for salads, or a drizzle of sweetness over pancakes and waffles, this pomegranate syrup recipe promises to elevate your dishes to new heights. Embark on a culinary journey with this versatile syrup, unlocking a world of flavors that will captivate your senses and leave you craving more.
Here are our top 3 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 MOLASSES
It's easy to make Homemade Pomegranate Molasses! An essential ingredient in traditional Middle Eastern cooking.
Provided by Elise Bauer
Categories Sauce Pomegranate
Time 1h
Number Of Ingredients 3
Steps:
- Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
- Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.
Nutrition Facts : Calories 58 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 14 g, Fat 0 g, UnsaturatedFat 0 g
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.
Tips:
- Choose ripe pomegranates: Look for pomegranates with a deep red color and no blemishes. The heavier the pomegranate, the more juice it will contain.
- Remove the seeds easily: Cut the pomegranate in half and hold it over a bowl. Use a wooden spoon to hit the back of the pomegranate, and the seeds will fall out into the bowl.
- Use a cheesecloth or fine-mesh strainer: When straining the pomegranate juice, use a cheesecloth or fine-mesh strainer to remove any solids.
- Simmer the syrup: Bring the pomegranate juice, sugar, and lemon juice to a simmer over medium heat. Stir constantly until the sugar has dissolved and the syrup has thickened slightly.
- Store the syrup properly: Store the pomegranate syrup in an airtight jar in the refrigerator for up to 2 weeks.
Conclusion:
Pomegranate syrup is a versatile ingredient that can be used in a variety of recipes. It can be used to make cocktails, mocktails, smoothies, and desserts. It can also be used as a marinade or glaze for grilled meats and vegetables. With its sweet and tart flavor, pomegranate syrup is a great way to add a pop of flavor to your favorite dishes.
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