Homemade Pomegranate Syrup Recette

Unlock the vibrant flavors of the Middle East with this homemade pomegranate syrup! Used in Syrian, Persian, Indian, and Pakistani cuisines, this versatile syrup adds a delicious twist to everything from waffles and pancakes to ice cream and cocktails. Imagine the rich, ruby-red color and tangy-sweet taste drizzled over your favorite desserts or used as a sophisticated grenadine substitute. This easy recipe, adapted from a Pom pomegranate juice site, transforms fresh pomegranates into a magical syrup in just 40 minutes. Prepare to be amazed!

Préparation 20 min

Cuisson 40 min

Calories 774 kcal

Protéines 0g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Homemade Pomegranate Syrup

Pomegranate Juice
1 cup granulated sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Homemade Pomegranate Syrup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Homemade Pomegranate Syrup

**Juice the Pomegranates:** Cut 4-6 large pomegranates in half and extract the juice using a citrus reamer or juicer. Aim for approximately 2 cups of juice.
**Strain the Juice:** Line a fine-mesh sieve or strainer with cheesecloth. Gently pour the pomegranate juice through the strainer to remove seeds and pulp.
**Combine Ingredients:** In a small saucepan, combine the strained pomegranate juice (2 cups) with 1 cup granulated sugar.
**Bring to a Boil:** Over medium-high heat, bring the mixture to a rolling boil, stirring constantly to dissolve the sugar.
**Simmer and Reduce:** Reduce the heat to low, and simmer for 20-25 minutes, stirring frequently, until the syrup has reduced to approximately 1 cup and has thickened slightly. The syrup should coat the back of a spoon.
**Cool and Store:** Remove the saucepan from the heat and let the syrup cool completely. Transfer the cooled syrup to a clean, airtight jar or container. Store in the refrigerator for up to 2 months.