Recipe
Recipe for pomegranate syrup
Homemade pomegranate syrup with cinnamon — good with soda, salad dressings, desserts and cheese.
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Ingredients
Preparation
Clean 2 resealable glass bottles, rinse them with hot water and fill each with one cinnamon stick.
Remove the pomegranate seeds and finely puree them together with the 500 ml of pomegranate juice in a blender.
Strain this mixture through a fine sieve and collect it in a pot. There should be about 1.2 liters.
Now slowly bring the juice and the gelling sugar to a boil, and let it simmer gently for about 15 minutes. Skim off the foam that forms from time to time with a ladle.
Pour the hot syrup into the bottles and seal them immediately.
Tips & Notes
Shelf life: The syrup must be tightly closed and stored in the dark. Once opened, the syrup will keep for about 2 weeks when refrigerated.
Usage: The syrup is very tasty spritzed with soda, in salad dressings, for oriental salads, or instead of honey in mustard dressings; with sorbets, with ice cream, as a sweetener in desserts, with pancakes, in game ragout, in muesli or yogurt, with cheese (e.g. with blue cheese), in tea or in punch.
