Recipe: Pomegranate Syrup
Summary: Use this intensely flavored syrup in salad dressings, as meat glaze, or to brighten almost any dish.
Ingredients
- 4 cups pomegranate juice (or a whole bottle of “Pom” juice
- 1/2 cup sugar
- 1 lemon, juiced
Instructions
- Stir all ingredients in a pan over medium heat until sugar is dissolved.
- When mixture begins to simmer, lower heat if needed to maintain simmer.
- Stir occasionally and make sure it doesn’t raise to a high boil, or the juice will become bitter and burnt tasting.
- When mixture has reduced to about 1/3 of its volume and coats a wooden spoon (about 1 to 2 hours), take it off heat and let it cool in the pan.
- Keep syrup in a jar in the refrigerator.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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