Learn how to make a simple pomegranate syrup with 3 ingredients in this easy recipe.
Raise your hand if you love pomegranates! I know, I know. De-seeding pomegranates is a huge pain. However, once you get it down, it goes pretty quick.
We love just eating the pomegranate seeds. You can even make honey-sweetened pomegranate ice cream with them!
This year, we started playing around more with pomegranates in the kitchen. We came up with a super tasty Pomegranate Apple Pie Crumble recipe that you’re sure to love.
Then, we used the leftover pomegranate seeds we had to make pomegranate syrup. It’s super easy to make too! All you need are three simple ingredients, a blender and a pan.
While most recipes call for you to juice the pomegranate seeds, I decided to blend up the seeds in my blender. I didn’t want to lose any of the pomegranate benefits by straining the arils and I also wanted to save time.
You can definitely taste the flavor of the seeds in this pomegranate syrup, but it doesn’t detract from the sweetness. You can strain the syrup if you prefer a smoother texure.
This pomegranate syrup is great over pancakes, waffles, ice cream, crepes or anything else that a tasty fruit syrup pairs well with! You can also mix it into salad dressings for a sweeter twist.
You can even package it up into small 4 ounce mason jars and give them out as gifts. Just tie a ribbon around the jar and you have the perfect package.
Pomegranate Syrup Recipe
- 4 cups pomegranate seeds
- 1 cup granulated sugar
- 1 1/2 tablespoons fresh squeezed lemon juice
- Place the pomegranate arils into a blender and turn on Juice mode or blend on high until the pomegranate arils are juiced and the seeds are pulverized.
- Pour into a saucepan and add lemon juice and sugar.
- Bring to a boil, then reduce heat to low.
- Cook until the mixture starts to thicken and reduces by about half.
- Transfer to mason jars or other glass jars and allow to cool until just warm. Then move the jars to the refrigerator.
- Use within a month to prevent spoilage.