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.

POMEGRANATE SALAD DRESSING



Pomegranate Salad Dressing image

Make and share this Pomegranate Salad Dressing recipe from Food.com.

Provided by Nellabella in Dublin

Categories     Salad Dressings

Time 5m

Yield 1 cup, 10-12 serving(s)

Number Of Ingredients 6

1 cup pomegranate syrup
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1 pinch salt
1/4 teaspoon fresh ground black pepper
1 teaspoon oregano (or other herb)

Steps:

  • Put all ingredients in a bottle or jar.
  • Shake well.
  • Will keep for 3 weeks when refrigerated.

Nutrition Facts : Calories 1.6, Fat 0.1, Sodium 37.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

POMEGRANATE SYRUP (GRENADINE)



Pomegranate Syrup (Grenadine) image

This is very versatile. You can us it to flavor drinks, including champagne, fruit mixes, sauces, desserts and can also be used on top of ice cream and crepes.

Provided by CoffeeMom

Categories     < 15 Mins

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 2

1 cup pomegranate juice
1/2 cup sugar

Steps:

  • In a small sauce pan combine pomegranate juice and sugar.
  • Bring to a boil over high heat, stirring until sugar is dissolved.
  • Boil for 1 minute longer (should be around 5 minutes altogether).
  • Remove from heat and cool.
  • Cover and refrigerate up to 2 weeks.
  • Freeze in airtight containers up to 3 months.

Nutrition Facts : Calories 309.6, Carbohydrate 80, Sugar 79.9

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