Pomegranate Syrup on mini pancakes

Pomegranate Syrup

from Blue Book Guide to Preserving.

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


  1. Cut pomegranates in half and use a juice reamer to squeeze out the juice. Measure out 2.5 cups.
  2. In a medium saucepan, combine pomegranate juice, lemon juice and sugar. (add herbs if using, keep whole on the stem)
  3. 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).
  4. Store in refrigerator.