Pomegranate Syrup
This syrup is tart, sweet, tangy and super flavorful. Serve over ice-cream, pancakes, waffles, or even over scones.
INSTRUCTIONS
Remove the seeds (arils) from the pomegranate skin and inner pulp; set aside. See our blog for three easy ways to remove the pomegranate seeds.
In a medium saucepan over medium heat, bring the sugar, lemon juice, lemon zest and pomegranate juice to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 10 minutes. Skim the scum off the top if there is any.
Add the pomegranate seeds and bring to a boil again. Reduce the heat to medium-low and cook the seeds until they are tender, about 8-10 minutes.
In a medium bowl, pour the pomegranate/sugar mixture thru a fine mesh sieve and using a wooden spoon or ladle, squeeze the juice out of the pomegranates seeds.
Once all the juice is removed from the seeds, discard the seeds. Pour the pomegranate juice back into the saucepan and add the salt. Simmer on low for another 15-20, minutes until the juice has evaporated a little and is a thick, syrupy consistency. Stir occasionally, making sure not to burn the sugar. (The longer that you simmer, the thicker the syrup will get).
Remove from heat and allow to cool in the saucepan for 20 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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