Fruity pomegranate syrup is sweet and tangy; it makes a perfect topping for ice creams, sorbets, pancakes, waffles, and so much more.
Recipe from Alton Brown
- 4 cups pomegranate juice
- 2 tbsp lemon juice
- ¼ sugar + 2 tbsp
- Combine pomegranate juice, lemon juice, and sugar in a medium saucepan. Cook over medium heat to melt sugar for 10 minutes.
- Turn heat down to medium low and cook for 50 minutes until juice has been reduced to about 1.5 cups.
- Cool completely; then store in an airtight glass container in the fridge for up to 6 months.
- Category: Dessert
- Cuisine: American
Keywords: pomegranate, syrup, fruit juice, fruit syrup, lemon