Pomegranate juice syrup is a very, very easy and quick recipe to make. It contains no eggs, gluten, or lactose or dairy derivatives. The pomegranate syrup is very versatile, not only because we can pair it with sweet and savory dishes, but also because, depending on the density we need, we achieve different results for different uses, based on the recipes we decide to pair it with. It can, in fact, be very fluid (like a sauce), a bit thicker (like honey), or have a gelatinous consistency. It is delicious with boiled meats, roasts, fresh or aged cheeses. As for desserts, it can be precious as a topping on spoon desserts, cakes, or for decorations or as a spread on bread.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 3.4 oz Juice extracted from one pomegranate
- 1 tsp Granulated sugar
- 1 orange
- 1 pinch fine salt
Steps
Some important tips before starting.
– If you wish, you can double the quantities.
– At the end of cooking, the syrup weight will be more than halved. With these quantities, you get about 1.4-1.6 ounces of syrup, depending on the density we give it.
– From a medium-sized pomegranate, you can obtain about 3.4 ounces of pure juice, filtered and without seeds.
– As a thickener, I used orange peel instead of lemon because I noticed that orange and pomegranate pair much better.
– The presence of sugar, in my opinion, is indispensable because during cooking the pure pomegranate juice tends to become bitter and slightly acidic, which is not very pleasant.
– Be careful, as the consistency of the syrup will change as it cools, becoming thicker or very thick, depending on the cooking time.
– It keeps in the fridge, well sealed, for a maximum of a couple of days.
Let’s prepare the pomegranate syrup
Cut the pomegranate into 4 wedges, remove the white cuticle inside the pomegranate because it is very bitter and unpleasant, and seed the kernels into a plate or bowl.
After extracting the juice with a juicer or potato masher (with the potato masher, you will need to squeeze the seeds several times, at least 3), pour it into a saucepan, add the sugar and the peel of an orange.
Place the saucepan on the smallest burner on low heat and stir continuously, not leaving it unattended.
If we want to achieve the consistency of a fluid sauce, cook the syrup for no more than 10 minutes. Turn off, remove the saucepan from the stove, and pour it into a small bowl to stop the cooking. The consistency of the syrup will change as it cools, becoming a bit thicker.
If we need a less fluid consistency, resembling that of thick honey, cook for up to 15 minutes. Again, remove the saucepan from the stove and pour the syrup into a small bowl.
If we need it for decoration or as a spread, let the syrup cook for only 20 minutes, following the instructions described above at the end of cooking.
Let it cool before using the pomegranate syrup.
The extra idea. If your pomegranate syrup has thickened too much compared to your expectations, you can make it more fluid by adding two or three teaspoons of pomegranate or orange juice, based on your needs. After adding the juice, do not stir immediately, but let the mixture soften for 10 minutes, then stir gently until you achieve the desired result.
Bon appetit
