Pomegranate Syrup
Homemade pomegranate syrup is rich, tangy and deep ruby red in colour. Made with just 4 ingredients and ready in 10 minutes, it's perfect for cocktails, mocktails and desserts. Yileds 350ml
Servings: 14 servings (25ml)
Calories: 51kcal
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.
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.
Variations
- 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.
Nutrition
Calories: 51kcal | Carbohydrates: 13g | Protein: 0.03g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 41mg | Fiber: 0.02g | Sugar: 13g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.02mg
