Pomegranates are sure a bright spot of the season like rubies that anyone can afford. So I thought, why not try to preserve them. First I thought that I would try to make jam or jelly. Then I thought, why not syrup?
We love fruit syrups on pancakes and waffles, but even more in our drinks! When we visit family in France it is very common to mix syrup in water or wine. Our children became infatuated with it. It is like the old soda shop idea of making your own sodas.
When the kids would like a “fun” drink why give them sodas laden with high fructose corn syrup and imitation colors/flavors. I am a bit of a freak about that, I also fear sugar-free sweeteners. The kids do, from time to time, get sodas but I like to discourage it if I can. They find it much more “fun” to make their own concoctions. Their favorite is cassis (blackcurrant). This time I am going to try pomegranate for the first time, maybe their new favorite?
I like to make my own fruit syrups but, sometimes they can be found at food markets, imported from Europe. I only buy brands that have just juice and sugar in them. We also fill our suitcases with them on our return home from overseas.
I think that I could have done with a little less sugar. I will try that next time. I also wondered about using agave nectar instead, surely would also be good and lower glycemic than the sugar. At least I know that they are not eating anything artificial. The sugar I use is evaporated cane juice by wholesome sweeteners, do you know how they make white table sugar? White sugar has had all its nutrients removed, by using a more natural sugar you are still getting some vitamins and minerals.
It is also a good reason to drink up that Vodka, this is the perfect size vessel to hold your ruby colored liquid.
The juicing of a pomegranate is much easier than you think. Just cut in half and squeeze over a bowl. I put the bowl into the sink basin to keep the splattering to a minimum. Pomegranates are messy! Pour through a fine mesh strainer or sieve to catch any bits or pieces. You can also use Pom Wonderful juices from the market. I, as a purest, would use the 100% pomegranate juice.
Pomegranate Syrup
- 3 1/2 cups juice (about 6 pomegranates)
- 3 cups of sugar (for less sweet, use a little less)
- 1 lemon, juiced
Dissolve the sugar in the juice over medium low heat in a saucepan. When the sugar is dissolved, crank heat up to Moderately high. Bring to a simmer, reduce heat and simmer for about 30 minutes. Check the consistency on a cold plate. I put a plate in the freezer when I start. When cooled it should not be to thick, you want syrupy. Continue to cook until you get just what you are looking for. Add the lemon juice and cook a couple more minutes. When I added the lemon juice I also added a few arils (seeds from the pomegranate) for a little sparkle.
Cool a few minutes and gingerly pour into a sterile bottle.
pouring into glass…
serve over ice with sparkling water, on pancakes and waffles, or in a martini. The options are only limited to your imagination.
more info on seeding a pomegranate at simplyrecipes
{ 4 comments… read them below or add one }
This is a wonderful idea. I love eating pomegranates but find it so difficult to convince myself to do it because it’s so much work. Juicing sounds a lot easier!
So should I bring the vodka Friday or something else to have with this…we may be sleeping over if it snows and there’s vodka involved…hmmm…
sounds good, the boys like to have “special drink” with cherry syrup in club soda, when we have family parties or movie night. i have 5 pomegranates in the fridge right now (santa brought them in stockings) so maybe i’ll juice ‘em. We just made a second batch of tangerine ice cubes from the tree down the street, fresh juice is so much fun!
Making your own pomegranate syrup is a great idea!