Homemade pomegranate syrup is rich, tangy and deep ruby red in colour. Made with just a few ingredients and ready in 10 minutes, it's perfect for cocktails, mocktails and desserts.
Try it in a non-alcoholic sparkling pomegranate cooler.
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Why I love This Recipe
- Bold flavour: Sweet yet tart, this fruity cocktail syrup is no wallflower so a little goes a long way in drinks.
- Ready in minutes: It takes just 10 minutes to make a 350ml batch if using cartoned pomegranate juice (a few minutes extra if you make your juice from scratch).
- Many uses: Your homemade pomegranate cordial can be used in cocktails, mocktails and in baking.
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What is Pomegranate Syrup?
Unlike simple syrup, made from just sugar and water, homemade pomegranate syrup uses pomegranate juice and sugar, with no water involved. It's a bold and flavourful creation with ample culinary uses. You could call it pomegranate simple syrup but purists might disagree. It can definitely be classed as pomegranate cordial though.
Is this pomegranate cocktail syrup the same as grenadine? By modern standards, it is very similar. However, history suggests the initial recipes for grenadine, dating back to the 1800s, differ considerably from the type of pomegranate cordial recipe presented here.
If you love fruity syrups to include in cocktails and mocktails, pick up my blueberry syrup recipe and, hiding in my post for a strawberry mojito, there is a recipe for strawberry syrup. The mojito is also worth making.
Ingredients Notes
Pomegranate Juice: Bottled or cartoned 100% pomegranate juice makes this a very easy and quick recipe to make. If you want to extract the juice from fresh pomegranate that is fine too.
Sugar: White sugar is best, do not use brown sugar.
Orange blossom water (optional): This adds subtle floral depth to the flavour profile of this fruity cocktail syrup.
How to Make Pomegranate Syrup for cocktails (Step-by-Step)
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Step 1: Pour the pomegranate juice and sugar into a saucepan. Heat gently, stirring frequently, until the sugar has dissolved. Turn up the heat and let boil for 2 minutes.
- Step 2: Let cool for 10 minutes then stir through the lemon juice and (optional) orange blossom water. Leave to cool completely.
Storage & Shelf-Life
Decant the pomegranate simple syrup into a screw-top bottle or jar and store in the fridge for up to 4 weeks.
How to Make Fresh Pomegranate Juice
- Cut the pomegranates in half and extract the ruby-red arils (seeds).
- Add the arils to a blender and pulse briefly, until the arils release juice.
- Pour the contents of the blender into a sieve suspended over a jug to collect the juice.
- Use the back of a spoon to gently press the fruit down in the sieve to force the juice through the sieve.
Note: You will need 2 medium-sized pomegranates to yield 250ml for this recipe.
Expert Tips
- Do not let the syrup boil for too long: The longer it boils the thicker it becomes and the harder it is to blend into drinks.
- Vary the sweetness: If your syrup is too tart for your tastes, add a little more sugar and reheat gently to dissolve it. Do not bring up to boiling again.
- Too thin for your needs: Pour it back into the pan and simmer for 10 minutes more.
- Too thick: Add a splash of water and stir in well to loosen your syrup.
Frequently Asked Questions
Yes, you can. To do so, let it boil for up to 15 minutes. The longer it boils the thicker it will be once it cools. Thick syrup can be harder to dilute in other liquids so be mindful of this when reducing your syrup.
Yes, you can. It's an excellent substitution for modern store-bought grenadine.
Yes, you can. If you want to you could pour it into ice cubes trays so you can pop a serving out as required.
Variations
- Rosewater: Use it in place of orange blossom water.
- Spiced pomegranate cordial: There are a few options (infuse them all for 30 minutes once the syrup comes off the heat):
- Cinnamon: 1 x 10cm stick (bashed up).
- Cardamom: Split 2-3 cardamom pods open and drop them in.
- Cloves: Add 3-4 cloves, (lightly crushed).
- Black pepper: Add 5 peppercorns (lightly crushed).
- Ginger: 3 slivers of fresh ginger (no need to peel it).
- Herbs: A few sprigs of fresh rosemary or thyme infused in the hot syrup adds a delectable savoury edge to this cordial.
Pomegranate Syrup Uses
- Cocktails & Mocktails:
- Go with a pomegranate cooler mocktail
- Make a pomegranate margarita (follow my recipe for hibiscus margarita but swap the hibiscus syrup for pomegranate cordial.
- Fix a pomegranate mojito (follow my recipe for blackcurrant mojito but use pomegranate cordial in place of blackcurrant cordial.
- Baking: Use it to flavour cheesecakes, buttercream or whipped cream.
- Pouring: Drizzle it over waffles, pancakes, ice cream or yoghurt.
- Dressings: Blend it with olive oil and seasoning to create a stunning salad dressing.
- Baste: Brush it onto roasted vegetables or chicken.
More Flavoured Syrups to Try
Have you made this recipe for pomegranate cordial? Please rate the recipe or leave a comment - I love hearing how you get along with my creations.
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Pomegranate Syrup
Ingredients
- 250 ml Pomegranate juice pure, 100%
- 150 g White sugar
- ½ teaspoon Lemon juice
- ⅛ teaspoon Orange blossom water
Instructions
- Pour the pomegranate juice and sugar into a saucepan. Heat gently, stirring frequently, until the sugar has dissolved.250 ml Pomegranate juice, 150 g White sugar
- Turn up the heat and let boil for 2 minutes (or longer if you require a thicker syrup).
- Let cool for 10 minutes then stir through the lemon juice and (optional) orange blossom water. Leave to cool completely.
Notes
- Do not let the syrup boil for too long: The longer it boils the thicker it becomes and the harder it is to blend into drinks.
- Vary the sweetness: If your syrup is too tart for your tastes, add a little more sugar and reheat gently to dissolve it. Do not bring up to almost-boiling again.
- Too thin for your needs: Pour it back into the pan and simmer for 10 minutes more.
- Too thick: Add a splash of water and stir in well to loosen your syrup.
- Decant the pomegranate simple syrup into a screw-top bottle or jar and store in the fridge for up to 4 weeks.
- Cut the pomegranates in half and extract the ruby-red arils (seeds).
- Add the arils to a blender and pulse briefly, until the arils release juice.
- Pour the contents of the blender into a sieve suspended over a jug to collect the juice.
- Use the back of a spoon to gently press the fruit down in the sieve to force the juice through the sieve.
- Cut the pomegranates in half and extract the ruby-red arils (seeds).
- Add the arils to a blender and pulse briefly, until the arils release juice.
- Pour the contents of the blender into a sieve suspended over a jug to collect the juice.
- Use the back of a spoon to gently press the fruit down in the sieve to force the juice through the sieve.
- Rosewater: use it in place of orange flower water.
- Spiced pomegranate cordial: There are a few options (infuse them all for 30 minutes once the syrup comes off the heat):
- Cinnamon: 1 x 10cm stick (bashed up).
- Cardamom: Split 2-3 cardamom pods open and drop them in.
- Cloves: Add 3-4 cloves, (lightly crushed).
- Black pepper: Add 5 peppercorns (lightly crushed).
- Ginger: 3 slivers of fresh ginger (no need to peel it).
- Herbs: A few sprigs of fresh rosemary or thyme infused in the hot syrup adds a delectable savoury edge to this cordial.
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