Since we love pomegranates, I wanted to look for other ways to enjoy them — rather than just eating the seeds. This pomegranate syrup recipe is a delicious way to enjoy the flavor of this tasty fruit on yogurt, ice cream, waffles, and more!
- 2-3 pomegranates
- 2 cups sugar
- 1 lemon, zested and juiced
- 2 cups pomegranate juice
- 1/4 tsp salt
Remove the arils( seeds) from the pomegranate skin and inner pulp, set aside.
In a medium saucepan over medium heat, bring the sugar, lemon juice, lemon zest and pomegranate juice to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 10 minutes. Skim the scum off the top if there is any.
Add the pomegranate seeds and bring to a boil again. Reduce the heat to medium-low and cook the seeds until they are tender, about 8-10 minutes.
In a medium bowl, pour the pomegranate/sugar mixture through a fine mesh sieve, using a wooden spoon or ladle to squeeze the juice out of the pomegranate seeds.
Once all of the juice is removed from the seeds, discard the seeds. Pour the pomegranate juice back into the saucepan and add the salt. Simmer on low for another 15-20 minutes, until the juice has evaporated a bit and is a thick, syrupy consistency. Stir occasionally, making sure not to burn the sugar. The longer you simmer, the thicker the syrup will get.
Remove from heat and allow to cool in the saucepan for about 20 minutes. Transfer to a class jar and cool completely before covering and storing in the refrigerator for up to 6 months.
