Pomegranate syrup

    (12)
    5 min

    Also known as pomegranate molasses. It is a syrup often used in Middle Eastern cooking. This recipe will show you how to make your own pomegranate syrup at home. Use in any recipes that call for pomegranate syrup. Alternatively, you could use it over pancakes, ice cream or anything you fancy.


    13 people made this

    Ingredients
    Serves: 24 

    • 1 litre pomegranate juice
    • 100g caster sugar
    • 125ml lemon juice

    Method
    Prep:5min  ›  Ready in:5min 

    1. Bring the pomegranate juice, sugar and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the juice has reduced to 350ml, about 1 hour. Stir the syrup frequently as it thickens to keep it from burning. When the syrup is done, allow it to cool to room temperature, then pour into a glass jar and keep in the refrigerator.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (8)

    by
    15

    I have friends in southeastern Turkey and each family makes this in their home each year. They love it drizzled on a salad with olive oil and lemon. But there, they only reduce the pomegranate juice plain.  -  13 Jun 2009  (Review from Allrecipes US | Canada)

    by
    8

    I made this recipe when I had some left over pomegranate juice that I would've thrown out. It cooked down very well to a good syrup. It was very sticky though so be careful! Maybe I would rate this higher if I liked pomegranate, but the taste wasn't my thing. Don't let that turn you off though. I encourage anyone with some leftover pomegranate juice to try this recipe, just to see if it suits their tastes. (I would make a small batch first, then make more if you like it.)  -  26 Jun 2008  (Review from Allrecipes US | Canada)

    by
    7

    this is great! how middle easter(perisan to be exact) use this is with a curry chicken over rice and you pour some of this over the rice and chicken..result is delicious!  -  26 Feb 2009  (Review from Allrecipes US | Canada)

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