A ruby red homemade pomegranate syrup, perfect to drizzle over your favourite summer breakfast or dessert treats!
Recipe for Pomegranate Syrup by Anisa Sabet for The Macadames.
Ever since seeing this potion on my dear Zaira’s blog, I knew I wanted to make a version myself.
Pomegranate syrup/molasses is a very common ingredient in Persian cooking, including my absolute favourite, fesenjan (walnut & pomegranate stew). You can often find it at Persian grocers but anywhere else is a bit hit & miss. Today’s recipe courtesy of Zaira, is far sweeter than the molasses used in Persian cooking but I love the sweet flavour and it’s perfect to drizzle of dessert or breakfast treats.
The method is really simple, you can either juice fresh pomegranates or use juice. Fresh will give a lovely ruby red colour, whereas juice results in a darker hue. Both will taste divine. You simply bring the juice and sugar to a simmer in a saucepan then pour directly into sterilised jars and cover them with a blanket to fully cool. This process helps to vacuum seal them and is a tip I took directly from Zaira’s mum. Got to love traditional recipes that get handed down generation to generation.
I hope you enjoy this recipe and i’d love to know what you think of the photos. The day I shot these photos the light was really harsh so I made use of the stark shadows and decided to just roll with it. I think maybe its a bit bold, but I kind of like it. Thoughts?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large bowl
- Jars for storing, sterilised
Ingredients (makes 750ml):
- 4-5 ripe pomegranates or 2 cups pomegranate juice
- 500g sugar
1. Deseed the pomegranates arils carefully, ensuring there are no white bits left. Put all the seeds in a cheesecloth, then use a masher to mash the seeds to extract all the juices. Use the cheesecloth to extract all the pomegranate juices into the saucepan.
2. Add the sugar and heat until all the sugar has melted and the mixture is at a simmer. Take off the heat and pour into your jars hot, place the lids on and then use a blanket to fully cover the jars and leave them to fully cool and vacuum seal themselves.
Storage: syrup will keep in the fridge for up to 3 months.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my healthy homemade nutella.
Or my homemade chia jam.
Anisa – The Macadames. xx