Name: Pomegranate Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 200 ml
Cuisine: International
Ingredients: 750 g pomegranate arils (about 4 pomegranates, depending on size); 40 g sugar; 1 tsp fresh lemon juice

Pomegranate Syrup

A simple way to make the most of pomegranates while they’re in season, this syrup concentrates their naturally tart, fruity flavour into a glossy, pourable preserve. It’s lovely stirred into drinks, spooned over breakfast or used to finish cakes and desserts.

Shelf StaplesDairy FreeGluten FreeVeganVegetarianAutumn

Pomegranate is probably my favourite fruit, so when they’re in season I’m always looking for ways to make them last a little longer. This syrup is a really simple way of concentrating all that bright, tart pomegranate flavour into something you can keep in the fridge and use in lots of different ways.

The most time consuming part, as with the jam, is getting all the arils out. Once you have them, the rest is very straightforward. The juice is blended, strained and gently reduced with a little sugar and lemon until it becomes a thick, glossy syrup. I keep the sugar quite low here because I want the flavour of the pomegranate to stay at the forefront rather than turning it into something overly sweet.

The blended and strained juice, ready to simmer.

I made this batch slightly thicker by reducing it for a little longer.

It’s lovely drizzled over pancakes or desserts, used as a syrup in lattes, or mixed into homemade lemonade or iced tea. I also like stirring a little into salad dressing, where the tart sweetness works particularly well with lemon and olive oil.

Instructions

Blend the pomegranate arils briefly, then strain through a fine mesh sieve or cheesecloth to obtain approximately 480 ml juice.

Pour the juice into a wide saucepan. Add the sugar and lemon juice.

Bring to a gentle boil over medium heat, stirring until the sugar has dissolved, about 3-5 minutes.

Lower the heat to medium low and simmer uncovered for 25-30 minutes, stirring occasionally, until reduced by about two-thirds. You should have roughly 200 ml syrup. Skim off any froth or foam that rises to the surface.

Dip a spoon into the syrup to test it. It should lightly coat the back of the spoon. It will thicken further as it cools.

Let cool for 30 minutes, then pour into a clean glass jar and refrigerate.

Notes

The syrup will thicken slightly as it cools, so don’t reduce it too far while it’s hot. Store in a clean, sealed jar in the fridge for up to 2 months.