Homemade Pomegranate Syrup: A Sweet Taste of Autumn

Pomegranate Syrup is an easy way to preserve the tart taste of autumn to enjoy for months to come. It is great on pancakes and waffles, drizzled on ice cream and even as a glaze for chicken or fish.

You can use bottled pomegranate juice or fresh pomegranates.

I used some homegrown pomegranates. To get the juice, I busted out my inner clown.

Well, the vintage clown reamer that has been in my family forever anyway. Just roll the fruit around a little to break open the arils a little, then slice it in half and juice it like you would citrus fruit.

Options for Pomegranate Syrup

If you want to twist it up a bit, add some fresh herbs such as rosemary or basil in the cooking process.

To make Pomegranate Molasses, just cook it longer until the liquid is reduced by 75% instead of just 50%.

Pomegranate Syrup

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Ingredients

 

• 2 ½ cups pomegranate juice (about 5 large pomegranates)
• ¼ cup lemon juice
• ½ cup sugar
• sprig fresh herb, such as rosemary or basil (optional)

Instructions

 

• Cut pomegranates in half and use a juice reamer to squeeze out the juice. Measure out 2.5 cups.
• In a medium saucepan, combine pomegranate juice, lemon juice and sugar. (add herbs if using, keep whole on the stem)
• Bring mixture to a boil, stir to dissolve sugar. Reduce heat to low and cook until the mixture is reduced by half, 45-60 minutes. (remove herbs with a slotted spoon, if using).
• Store in refrigerator.

Notes

You can double the recipe and can in half pint jars processing in a boiling water canner for 10 minutes. 

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