Cooking Essentials: Homemade Pomegranate Syrup

Andy Anderson !


Pomegranate syrup is a staple in many Mediterranean dishes; the duel components of sweet and sour will tease your taste buds, without overpowering the dish it is being served with.

I use it with port wine to make a reduction sauce, and serve it with crispy duck… WOW.

It’s very easy to make, and I’m going to give you a whole bunch of ways to use it.

So, you ready… Let’s get into the kitchen.


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5 Min
1 Hr
Stove Top



  • 4 c
    fresh, non stabilized, pomegranate juice
  • 1/2 c
    sugar, granular variety
  • 2 Tbsp
    lemon juice, freshly squeezed

How to Make Cooking Essentials: Homemade Pomegranate Syrup


  2. Gather your ingredients (mise en place).
  3. Add the lemon juice, and pomegranate juice to a saucepan over medium heat.
  4. Chef’s Note: Stabilized versus non-stabilized: Anything that can sit on a grocery shelf without refrigeration has some type of stabilizing ingredient added. If your pomegranate juice can sit on a shelf it’s been stabilized with chemicals; if it’s in the refrigerated section, it has not been stabilized. Always choose non-stabilized.
  5. When the juice begins to simmer, add the sugar.
  6. Stir until the sugar completely dissolves into the liquid.
  7. Maintain the liquid at a light simmer, stirring occasionally, until the mixture develops the consistency of a syrup, about 55 – 65 minutes.
  8. Chef’s Tip: Not all pomegranate juices are created equal; therefore, you may need to add a bit more sugar, or a bit more lemon juice, to suit your tastes.
  9. Chef’s Note: The liquid will reduced by a bit over half.
  10. Store in the refrigerator in a sealed container.
  12. MAKE A DRINK: Stir a bit into a glass of sparkling water for a bright and refreshing soda, or add a bit of booze and see where it goes.
  13. USE IT WITH POULTRY: Use it as a sauce base for some chicken thighs, and add in a few plums, and chopped walnuts for a truly Mediterranean taste treat.
  14. HOW ABOUT A VEGGIE GLAZE: Roast some carrots or other root veggies, and use the sauce as a glaze… So yummy.
  15. GRILL WITH IT: Glaze a rack of ribs, chicken, or pork chops, and throw them on the grill. How about glazing your next baked ham.
  16. USE AS A DRESSING: Mix it with a bit of olive oil, for a refreshing new salad dressing.
  17. BE ADVENTUROUS: It’s not just for savory dishes… how about drizzling some over cheesecake, or even over ice cream.
  18. Have fun with it. Enjoy.
  19. Keep the faith, and keep cooking.

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