Homemade Pomegranate Syrup Recipes

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POMEGRANATE SYRUP OR MOLASSES



Pomegranate Syrup or Molasses image

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 1 1/2 cups syrup or 1 cup molasses

Number Of Ingredients 3

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

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.

POMEGRANATE SYRUP



Pomegranate Syrup image

Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.

Provided by Eugenia Bone

Categories     condiments, dips and spreads

Time 1h

Yield 1 cup

Number Of Ingredients 2

2 cups pomegranate juice
1/2 to 3/4 cup granulated sugar

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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 47 grams

HOMEMADE POMEGRANATE SYRUP



Homemade Pomegranate Syrup image

Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.

Provided by Sharon123

Categories     Fruit

Time 40m

Yield 1 cup

Number Of Ingredients 2

2 cups pomegranate juice (or juice of 4-6 pomegranates)
1 cup sugar

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.

HOMEMADE POMEGRANATE SODA KIT



Homemade Pomegranate Soda Kit image

Provided by Kelsey Nixon

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 cups pomegranate juice
1 1/2 cups sugar
1 tablespoon lemon juice
1 liter seltzer water
Pomegranate seeds, for garnish

Steps:

  • For the pomegranate syrup: In a small heavy saucepan, combine the pomegranate juice and sugar and bring to a simmer over medium-high heat. Reduce the heat to medium and cook until the mixture is thick and syrupy, about 30 minutes. Remove from the heat and allow the mixture to cool completely (the syrup will thicken as it cools). Stir in the lemon juice. Transfer the syrup to an 8 1/2-ounce glass jar with a tightly fitting lid. Refrigerate.
  • For the soda kit: Package the syrup with the seltzer and pomegranate seeds and include the following recipe card:
  • Homemade Pomegranate Soda Recipe
  • Place 1 tablespoon pomegranate syrup at the bottom of four 8-ounce drinking glasses. Top glasses off with seltzer water and gently stir. Add ice cubes and garnish with pomegranate seeds.

POMEGRANATE SYRUP (AKA GRENADINE)



Pomegranate Syrup (aka Grenadine) image

Provided by Anton Nocito

Categories     Non-Alcoholic     Cocktail Party     Fall     Winter     Pomegranate     Drink

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

2 cups pomegranate juice
1 cup caster sugar
Pinch of salt

Steps:

  • Combine the pomegranate juice, sugar, and salt in a tightly lidded container. Shake until the sugar is dissolved. Store in an airtight container for up to 14 days.

SPICED POMEGRANATE SYRUP



Spiced Pomegranate Syrup image

This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. Will impress your dinner party guests with a simple, yet gourmet style sauce.

Provided by SpoonSister

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 6

Number Of Ingredients 9

¾ cup pomegranate juice
¾ cup Shiraz or other dry red wine
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 tablespoon butter
½ cup packed brown sugar, divided

Steps:

  • Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
  • Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
  • Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 24.7 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 21.4 mg, Sugar 22.3 g

POMEGRANATE SYRUP



Pomegranate Syrup image

The best way to take the seeds from a pomegranate is to split them in a deep bowl of cold tap water. The pithy exterior easily drops away from the fruit.

Provided by Tuck Burnette

Categories     Sauces

Time 50m

Yield 10 serving(s)

Number Of Ingredients 3

4 cups pomegranate seeds
1 cup water
2 cups sugar

Steps:

  • Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes.
  • Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée.
  • Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f.
  • Cool slightly, then bottle or store.

Nutrition Facts : Calories 212.6, Fat 0.8, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 53, Fiber 2.8, Sugar 49.4, Protein 1.2

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