Food recipes
Pomegranate Syrup
Pomegranate Syrup Ingredients: pomegranate juice, bottled sugars, granulated Directions: 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 he...
Pomegranate Syrup
Ingredients:
pomegranate juice, bottled
sugars, granulated
Directions:
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; its 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.
Ingredients:
pomegranate juice, bottled
sugars, granulated
Directions:
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; its 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.