Want to make your own pomegranate syrup? It’s actually not difficult at all and it turns out delicious with this recipe!
Pomegranate syrup is a popular flavoring used in various dishes and pastries in the Middle East.
I usually use it when making muhammara pepper mixes, but it also works well as a salad dressing and vanilla ice cream topping.
Here’s my favorite pomegranate syrup that only takes 40 minutes to make at home.
Pomegranate Syrup Success Tips
Before you start the recipe, there are a few things to keep in mind. Here are some tips for success with pomegranate syrup:
Use pomegranate seeds
You can make pomegranate juice from pomegranate juice that contains 100% pomegranate. In any case, it is not common to find it in grocery stores because most juices contain concentrates, sugar and various additives.
That’s why I recommend making this recipe with pomegranate seeds for best results.
use a fine mesh
It is important that you use a fine mesh strainer when straining the blended pomegranate seeds.
You should just squeeze the juice. If you use a sieve with a large hole, you may accidentally end up with a piece of kernels – and that’s not good!
Start with 1 dl granulated sugar
You can add more or less granulated sugar depending on how sweet and sour you want the pomegranate syrup to be.
Start with 1 dl granulated sugar and taste 15 minutes after boiling on the stove. If you think it’s too sour, add a little extra sugar (don’t take more than 0.5 dl granulated sugar).
stay tuned until the end
During the last 10-15 minutes it is important to keep an eye on it and stir it at regular intervals, otherwise there is a risk of the pomegranate syrup burning.
If you smoke it, it won’t taste good and you’ll have to start all over again.
do not cook for more than 30 minutes
Remember that the pomegranate syrup should not be boiled for more than 30 minutes, otherwise it may become hard.
30 minutes is enough to achieve the perfect composition.
preparation:
10 minutes
preparation:
30 minutes
total time:
40 minutes
A nice and simple recipe for pomegranate syrup that can be used in a variety of dishes. Sprinkle on salads, vanilla ice cream or use in traditional Middle Eastern dishes!
Instructions
- Place the pomegranate seeds in a food processor or bowl and grind them with a stick blender. Mix well until a liquid forms.
- Take the pot out and put a fine strainer over it. Pour the liquid over the strainer and strain the juice.
- Remove the strainer and the remaining kernels and place the pot on the stove over medium heat.
- Combine 1 dl of granulated sugar and 2 tablespoons of lemon juice.
- Let it boil for about 30 minutes. Taste after 15 minutes and add a little extra granulated sugar if you think it’s too sour.
- Pour the liquid into a glass bottle or jar with an airtight lid. Store in the fridge and take out when needed.
1. Mix the pomegranate seeds together.
2. Filter the liquid through a fine sieve.
3. Add granulated sugar and lemon juice. Let it simmer for 30 minutes (taste after 15 minutes and maybe add a little extra granulated sugar if you think it’s too sour).
Take it off the plate and fill it in a bottle or an airtight jar.
More pomegranate syrup
Pomegranate syrup, also known as pomegranate molasses, is a viscous syrup made from pomegranate seeds, sugar and freshly squeezed lemon juice.
It is an important ingredient in the Middle East and is used in many different dishes, including muhammara. It is a sweet and sour syrup that can be compared to the balsamic commonly used in Swedish cuisine.
It can be used in food, pastries, drinks and as a topping for salads and ice cream.
Have you tried my recipe? Please leave a comment!