Homemade Pomegranate Syrup Recipes

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.

Steps:

• Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes.
• Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée.
• Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f.
• Cool slightly, then bottle or store.

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.