HOME-MADE POMEGRANATE SYRUP

Follow on Bloglovin


The intent to make this syrup came one day when a friend and I were discussing a dish with pomegranate syrup. Though the recipe failed to capture my interest however the mention of pomegranate syrup ignited enough interest in me to make it at home. Why make it at home you ask, when I can pick a bottle straight from the market? Now, pomegranate is a fruit that is popular in India and its ruby pearly fruit is almost always consumed as it is or squished to obtain juice. It is not used in syrup form; or at least I have never seen pomegranate syrup in any traditional Indian dish. Therefore a bottled version of syrup is not available in Indian markets. 

So, that meant I could not procure it from market, leaving with me with just one option – that of making my own. Now THAT is something that I always love to do. Making any dish from scratch is something I simply love doing! In fact, I find the whole process strangely therapeutic. My home made golden syrup, unsalted white buttersoya paneer and yogurt, posts are a testimony to my assertion. So, friends, as promised on my 100th post earlier, here is the recipe for pomegranate syrup. The uses of this syrup are fun – drizzle over pannacotta, use it for dressing a salad, pour it in your lemonade or spritzer or turn it into popsicle, drizzle over a (poked) sponge cake or a pancake and enjoy its tangy taste, use it to marinate lamb or beef and then grill it (pour the juices over the cooked steak…yum!). 

In my view, there is barely anything such as a recipe for any syrup. Just as a basic syrup recipe involves heating of sugar with water or any juice and thickening it to a particular consistency (one string, two string – something which I have never been able to understand or do to perfection going by this yardstick) However, I rather do that by gauging the syrup with my eye and seeing how it drops down from the spoon or coats the back of a spoon. I guess practice and instinct help me do a better job at it than the fancy ‘string’ consistency thing!

For making this syrup, you need to heat the sugar and pomegranate juice on medium heat and letting it simmer till the syrup is reduced to approximately half the amount. At this point you need to judge how thick you want the syrup to be; but one thing that needs to be kept in mind while doing this is to remember that the syrup will further thicken on cooling. Feel free to reduce or increase the amount of sugar. The amount of sugar will be basically dependent on the sweetness of the pomegranate juice being used. The pomegranates I used were sweet therefore I needed less sugar. I used the following measurements

2 cups fresh pomegranate juice (I could procure it from 4 medium sized poms)

1½ – 2 tbsp sugar

Lemon juice

Freshly squeezed Pomegranate juice

Place the juice and sugar in a sauce pan. Stir the juice on high heat till sugar is dissolved. Reduce the heat and keep simmering the juice stirring once in a while.

Reduce the juice to nearly half. Add a dash of lemon juice.
Cool and store in a glass bottle. 

Note: I reduced it further coz I wanted a little thicker consistency than it was at that stage.
Note: Reducing the syrup to one third the amount will yield you pomegranate molasses. 
Note: For making a pom syrup that is to be used for savory purpose, use sour pomegranates and for desserts, use sweeter variety of pomegranates.  

Thanks for visiting and see you again! 
IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com
Share

64 Comments

  1. The beauty about home made syrup is definitely the sugar content. I find the store bought ones are overly sweet, therefore I am all in for any kind of syrup, home made.. We have pomegranate over but I seldom buy, so not sure about the price. I don’t think it will cost a bomb, therefore let me get some and enjoy the moment of using the syrup, for desserts or mixed with water for a chilling burst.

  2. So did you extract the juice from the seeds or use store bought pomegranate juice and reduce it to a syrup? I’m confused since you’re showing the seeds of the pomegranate. It certainly looks beautiful and tasty.

    • Hi Vicki! Thanks 🙂

      Perhaps you read the post in jiffy and missed reading the ingredients. I have mentioned the juice being fresh…having procured two cups from four medium sized pomegranates. 🙂

  3. Wow, this sound fabulous…I used to have a few pomegranate trees in my backyard…too bad I do not have it anymore…this is something that I sure would enjoy!
    Thanks and have a wonderful week 😀

  4. How lovely. I love Pom and I can imagine myself drizzling this syrup on everything! 😛 I better to pick some fresh Pom from my in-law’s garden. It’s the season.

  5. Growing up the lady across the street had pomegranate trees lining her driveway; therefore, everyone at that end of the block had an unlimited supply of pomegranates. My mother use to make jelly and syrup and I remember that wonderfully, simple flavor. Your syrup really takes me back and wants to run out and find some pomegranates. I’d love to pour this on some pancakes or even a slice of panfried ham. It looks absolutely delicious!

    • I use regular bottle and I believe the jelly jar with metal lid should work fine. Although swing top bottles will be ideal.

      You need to ensure that the bottle is sterilized and seals well.

      The syrup stays fine for about 3-4 weeks in the refrigerator.

      I hope I have been able to answer all your queries to your satisfaction… 🙂

  6. Wowwiee.. I love the photos.. the colours are amazing. Thanks for sharing this amazing post. I have always been a big fan of pomegranate and it’s juice. There is a pack of KDD harvest’s pomegranate juice in my fridge all the time and i use it to make cocktails at home. Pomegranate syrup seems like a superb idea.. I am definitely making this : ) thanks

Leave a Reply

Your email address will not be published.


*


Use Captcha along with your comment. *