Homemade Pomegranate Syrup Recipes

POMEGRANATE SYRUP

Steps:

• Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
• Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
• For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Gather the ingredients.
• In a medium, heavy-bottomed, nonreactive saucepan , set over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Bring to a simmer while stirring to dissolve the sugar.
• Lower the heat, making sure to maintain a gentle simmer. Cook uncovered, stirring periodically, until the mixture is syrupy, coats the back of a spoon, and reduces to between 1 and 1 1/4 cups. Allow to cool in the pan for 20 to 30 minutes, then transfer to a clean glass jar. Cover and store in the refrigerator for up to a month.

POMEGRANATE MAPLE SYRUP

Steps:

• Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain.
• Serve warm or at room temperature.

HOMEMADE POMEGRANATE SYRUP

Steps:

• Prepare fresh pomegranate juice:.
• For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
• Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
• Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
• Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.

POMEGRANATE SYRUP OR MOLASSES

Steps:

• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.