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.
prep time5 Min
cook time1 Hr
fresh, non stabilized, pomegranate juice
sugar, granular variety
lemon juice, freshly squeezed
How To Make
Gather your ingredients (mise en place).
Add the lemon juice, and pomegranate juice to a saucepan over medium heat.
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.
When the juice begins to simmer, add the sugar.
Stir until the sugar completely dissolves into the liquid.
Maintain the liquid at a light simmer, stirring occasionally, until the mixture develops the consistency of a syrup, about 55 – 65 minutes.
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.
Chef’s Note: The liquid will reduced by a bit over half.
Store in the refrigerator in a sealed container.
AWESOME RECIPE IDEAS
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.
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.
HOW ABOUT A VEGGIE GLAZE: Roast some carrots or other root veggies, and use the sauce as a glaze… So yummy.
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.
USE AS A DRESSING: Mix it with a bit of olive oil, for a refreshing new salad dressing.
BE ADVENTUROUS: It’s not just for savory dishes… how about drizzling some over cheesecake, or even over ice cream.
Have fun with it. Enjoy.
Keep the faith, and keep cooking.
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