Rating: 4 stars
1 Ratings
  • 1 star values: 0
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This is a sweet-tart syrup similar in consistency to maple syrup. It's delicious brushed on chicken, lamb, or pork. It can also be drizzled over pancakes or ice cream. The syrup is used in a few of the following recipes. You can find bottles of commercial pomegranate syrup in Middle Eastern markets--labeled "pomegranate concentrated juice"--but it isn't as sweet or good as this homemade version.

Recipe by Cooking Light November 1999

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Randy Mayor

Recipe Summary

Yield:
1 1/2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium nonreactive saucepan. Bring to a boil; reduce heat to medium, and cook until reduced to 1 1/2 cups (about 15 minutes). Discard rind.

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  • Note: Pomegranate Syrup can be kept in refrigerator up to 2 weeks.

Nutrition Facts

98 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 25.2g; fiber 0.1g; cholesterol 0mg; iron 0.1mg; sodium 1mg; calcium 1mg.
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