Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Classic Pomegranate Syrup

This classic pomegranate syrup contains only sugar and the juice of pomegranates — there aren’t any artificial flavors or other such additional ingredients.
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vegan

20min   50min easy
92/05/03  LA:ALA
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Ingredients (for servings, )

Click for nutrient tables

Equipment

  • stove
  • saucepan
  • skimmer

Type of preparation

  • cook
  • can (bottle)
  • skim

Preparation

  1. On a firm surface, roll the pomegranates back and forth, applying some pressure, so that the seeds inside burst. Don’t apply too much pressure as this will cause the skin to split. Then make a hole in the pomegranate and pour the juice into a container.

  2. This method does not yield as much juice as the method described under Notes about Recipe. However, the seeds are not completely crushed this way so that  the bitter substances don’t get into the juice as is the case when you use a citrus juicer.

  3. If you are making six servings, pour 600 ml of the pomegranate juice through a sieve into a larger saucepan and then bring to a boil.

  4. Add the sugar and let the sweetened juice cook 25-30 minutes on medium heat until the desired syrup-like consistency is achieved and the mixture has cooked down to about 250 ml.

  5. Stir the mixture occasionally during this process.    

  6. Use a skimmer to skim off any sugar foam that has formed. Then pour the syrup directly into a bottle with an airtight seal and cap.

Recipes with nutrient tables


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Author
Michael Weber, picture from the year 2015
Michael Weber, Switzerland
Die Beweggründe für mein Biologiestudium finden sich in meinem Interesse ein Verständnis für Mensch und Umwelt, insbesondere den Hintergründen für Erkrankungen zu entwickeln und zu vertiefen. Nach Abschluss des Master of Science in Infektionsbiologie habe ich mich für ein Studium der Pharmazeutischen Wissenschaften entschieden. Dies basiert auf dem Wunsch meine Kenntnisse in einem komplementären Bereich zu erweitern, nämlich wie und weshalb die Medizin auf uns wirkt. Seit 2016 betätige ich mich für die "Stiftung Gesundheit und Ernährung Schweiz". Die Arbeit hat mir geholfen ein besseres ernährungsphysiologisches Bewusstsein zu entwickeln und dadurch einen positiven Einfluss auf meinen Alltag genommen. Mit meinem Mitwirken hoffe ich auch andere Menschen zu einem vermehrt gesundheitsbewussten Verhalten zu motivieren. Denn ausgewogene Ernährung ist nicht nur eines der effizientesten Mittel um alltäglich Einfluss auf das körperliche Wohlbefinden zu nehmen, sondern gleichzeitig eine langfristige Zukunftsinvestition, die einen leider oft stark unterschätzten Mehrwert bereithält.

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Notes about recipe

Pomegranate syrup: Pomegranate syrup is an alcohol-free fruit syrup that is sweetened with sugar and has a deep red color. It is used to add flavor and color to cocktails.

Grenadine is not pomegranate syrup: We need to be careful not to confuse grenadine with pomegranate syrup. Grenadine is a mixture of various berries that often contains artificial fruit flavors, vanilla, dyes, anthocyanins, preservatives, and the like.

Use syrup sparingly: Since it is highly concentrated, you only need to use smaller amounts of the syrup in order to notice in difference in taste in the recipe you are using it for.

Bitter taste using a citrus juicer: Using a citrus juicer is a way to obtain more juice from the pomegranates, but the juice is then somewhat bitter. This is because small pieces of pith get into the juice during the juicing process. These coat the seeds and the many bitter substances they contain then influence the taste of the juice.

Tips

Easy way to deseed pomegranates: It works best to cut the pomegranate in half and place in a bowl with cold water. Then use your fingers to release the seeds. They will immediately sink to the bottom of the bowl and the white pith will float to the top. This way you can easily remove the pith and strain out the pomegranate seeds. There are several YouTube videos that clearly explain and show how to use this method to deseed a pomegranate.

Increasing the amount of juice: You can remove the seeds in a water bath and then blend with an immersion blender. This method will prevent any bitter substances from getting into the juice and will also result in an increased amount of juice. However, the pomegranate seeds will be destroyed in the process and you won’t be able to use them for other purposes.

Check the consistency: While the syrup is cooking, you can stir the mixture and then hold the spoon in the air and let the mixture drip off. This way you can tell if the syrup has reached the desired consistency. If it is thick and sticky as are commercial syrups, then the consistency is just right.

Canning syrup: For canning (bottling), it works well to use standard bottles with twist-off caps.

Alternate preparation

Pomegranate syrup with orange and vanilla flavor: Most alternatives are based on adding additional ingredients, which then accordingly changes the original flavor of the pomegranate syrup. You might, for example, want to add freshly squeezed orange juice, vanilla extract, or star anise.

Amount of sugar: Other recipes for pomegranate syrup often call for large amounts of sugar. The sugar does sweeten the syrup, but excessive consumption of sugar is bad for our health.

Quick version: If you would like shorten the preparation time required, you can purchase pomegranate juice and use this instead of the pomegranates called for in the recipe. Depending on the ingredients in and variety of the juice, the taste of the final product may be somewhat different. Pomegranate juice can usually be found in larger supermarkets and from beverage retailers as well as in many Middle Eastern stores. When you are buying grenadine, it is important to determine the actual percentage of pomegranates it contains.