Pomegranate Syrup

By Eugenia Bone

Pomegranate Syrup
Karsten Moran for The New York Times
Total Time
About 1 hour
Rating
4(37)
Notes
Read community notes

Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.

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Ingredients

Yield:1 cup
  • 2cups pomegranate juice
  • ½ to ¾cup granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

188 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 0 grams dietary fiber; 47 grams sugars; 0 grams protein; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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; it’s fine. Do not boil hard or the juice will foam up and spill over.

  2. Step 2

    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.

  3. Step 3

    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.

Ratings

4 out of 5
37 user ratings
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Cooking Notes

GazeboQueen

If you boil the lid of a hot water bath for ten minutes, the rubber will boil off. Boil the jar as long as you like but for the ids, bring water to cover to a rolling boil in a separate small pot, drop the lids in, and turn the heat off. They will remain sterile until removed, preferably with a magnet grabber.

Alexandra

Definitely a good recipe! It's for sure easy to fool you - one moment it looks like a gentle boil, and the next it almost has lava-like bubbles. I have to confess I probably let mine simmer a bit too much because I was frantically going around the kitchen multitasking a few different recipes in a bit of a time crunch haha. Just make sure to keep an eye on it and you'll be good, and don't be afraid to take it off before it looks 100% complete!

Judy

I think I will try this syrup in my Cosmopolitan recipe over the holidays!

The master of cooking

Be careful! Not just that it will turn sticky, it will also burn your pot.

Rick

It cooked down faster than expected and I apparently made some really delicious candy

Sara

I used 3 pomegranates and got only about 1/2 a cup of syrup!! It was good, but I have no idea why so much boiled off when I kept it on a low simmer... It was good, though. I just wish there were more.

Alexandra

Definitely a good recipe! It's for sure easy to fool you - one moment it looks like a gentle boil, and the next it almost has lava-like bubbles. I have to confess I probably let mine simmer a bit too much because I was frantically going around the kitchen multitasking a few different recipes in a bit of a time crunch haha. Just make sure to keep an eye on it and you'll be good, and don't be afraid to take it off before it looks 100% complete!

GazeboQueen

If you boil the lid of a hot water bath for ten minutes, the rubber will boil off. Boil the jar as long as you like but for the ids, bring water to cover to a rolling boil in a separate small pot, drop the lids in, and turn the heat off. They will remain sterile until removed, preferably with a magnet grabber.

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