HOMEMADE POMEGRANATE SYRUP
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
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
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
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 PUNCH
This pomegranate punch is a sweet-tart elixir amped up with ginger and apricot nectar. Add a neutral spirit like vodka, if desired, and serve it alongside an appetizer with a rich pastry crust, like this Alsatian Potato Pie.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h
Yield Serves 12
Number Of Ingredients 6
Steps:
- Bring sugar, 1 1/2 cups water, and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint; let stand 30 minutes. Strain. Let cool completely.
- Stir together mint syrup, juice, and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint; serve.
POMEGRANATE SYRUP
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
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
POM SYRUP WITH LATKES
Steps:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1⁄4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare latke mix according to package directions. 3. Drizzle with POM Syrup. 4. Top with a dollop of sour cream and garnish with arils. *To prepare POM Syrup, cut 4-6 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 2 cups, or use 2 cups of POM Wonderful 100% Pomegranate Juice. Combine juice and 1 1/2 cups of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
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