Prep 20 mins
Cook 20 mins
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.
- 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.
Have been making a number of sauces & syrups lately, & most of them are just great, this one included! Easy to make & tasty as can be! It's great on cottage cheese, but also over tapioca pudding! And then we had some on of of Ben & Jerry's outrageoug Phish Food ice cream, & . . . Well, you get the picture! A VERY NICE SYRUP, & thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hit Wonders tag]
I love pomegranate juice and this was just like a superfied version but sweet enough to go on desserts. I seved this on poundcake and pancakes. Thanks