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.
To get the juice from the pomegranates 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, slice it in half and juice it.
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%.
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You can double the recipe and can it in four half pint jars, processing for 10 minutes in a boiling water canner.
- 2 1/2 cups pomegranate juice about 5 large pomegranates
- 1/4 cup lemon juice
- 1/2 cup sugar
- sprig fresh herb, such as rosemary or basil optional
- 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.
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