Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.
Recipe information
Yield
Makes 1 cups
Ingredients
4
cups pomegranate seeds
1
orange
½
cup sugar
1
tablespoon fresh lemon juice
Preparation
Purée pomegranate seeds in a blender. Strain through a fine-mesh sieve lined with cheesecloth, wringing to release juice. Using a peeler, remove peel from orange. Simmer orange peel, pomegranate juice, and sugar until reduced by half, 15–20 minutes. Mix in lemon juice. Strain again, if desired.
Nutrition Per Serving
Calories (kcal) 40 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 0 Total Sugars (g) 11 Protein (g) 0 Sodium (mg) 0