Easy-Peasy Pomegranate Syrup

E A T  R E A L  F O O D - Because the latest craze of eating *all natural* is actually how our ancestors lived all along!

Years Ago ...


Your mother, my mother, and their mothers first poured sweet maple syrup onto our pancakes, scones, ice cream, and anything else they could imagine.  

In the years which have passed, perhaps the familiar taste has grown common, a treat no longer unexpected.  

Well, have I got just the thing for you today!

This recipe for homemade pomegranate syrup is not only an exciting and vibrant change for your taste buds, but it is also ridiculously simple to make!  Wait for a sale on pomegranate juice (or juice a bunch of fruits yourself) and you'll be surprised at just how inexpensive it can be!

CLICK HERE for a printable version of the recipe!

• To begin, gather your ingredients.  Forgotten in the picture is a lemon - we need 1 tablespoon of juice, or approximately one half lemon, squeezed.  The pomegranate fruit is also just for show, although you could juice enough of them to get your 3 cups of juice (if you wanted to):

• Add all the ingredients to a medium saucepan over medium heat.  Up first - 3 cups pomegranate juice and 1 cup water:

• 1/2 cup sugar:

• 1 tablespoon fresh-squeezed lemon juice (approximately 1/2 lemon):

• Cook, stirring occasionally, until the sugar has completely dissolved and small bubbles begin to appear on the surface of the liquid:

• Reduce the heat to medium-low and cook the liquid until it has reduced from 4 cups (to start) to approximately 1 1/2 cups.  This should take about 30 minutes:

• It will reduce:

• And reduce some more:

• After 30 minutes of cooking, I poured the liquid into a glass measuring cup (a little worse for the wear - sorry!).  It measured a little more than 1 1/2 cups:

• Remove from the heat and allow the syrup to cool in the saucepan for 30 minutes.  Transfer to a glass jar and allow to cool completely before covering and storing in the fridge for up to 6 months (!)  Here you can see I chose a jar with fluid ounce markings.  This measures at a little above 10 ounces:

• Remember, this will stay fresh up to 6 months!  Here is the measurement after 24 hours in the fridge - it will not thicken any further once you remove it from the heat/cool it down:

Natural pomegranate juice has an natural tartness, however I find that the 1/2 cup of sugar is just enough to sweeten the syrup without being too much.  Since the original mixture reduces so much, the concentrated fruit flavor is delicious.  It does not taste at all like pomegranate juice diluted by  water. 

And there you have it!  I hope you enjoy it as much as I do!!

Please let me know what you think of this recipe in the comments below.  You can also eel reach me by email at fourscorerebecca@gmail.com.

Until next time,

Rebecca