Pomegranate Simple Syrup Food

POMEGRANATE SIMPLE SYRUP RECIPE

Steps:

• Mix together sugar and pomegranate juice and sugar in a saucepan.
• Place on medium high heat until a simmer begins.
• Reduce heat to low and keep it on a low simmer.
• Stir often and cook for 10 minutes.
• Allow to cool and store in the refrigerator.
• Garnish with fresh pomegranate arils, if desired.

POMEGRANATE SYRUP OR MOLASSES

Steps:

• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

POMEGRANATE SYRUP

Steps:

• Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
• Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
• For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.

POMEGRANATE SYRUP (GRENADINE)

Steps:

• In a small sauce pan combine pomegranate juice and sugar.
• Bring to a boil over high heat, stirring until sugar is dissolved.
• Boil for 1 minute longer (should be around 5 minutes altogether).
• Remove from heat and cool.
• Cover and refrigerate up to 2 weeks.
• Freeze in airtight containers up to 3 months.

HOMEMADE POMEGRANATE SYRUP

Steps:

• Prepare fresh pomegranate juice:.
• For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
• Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
• Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
• Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.

POMEGRANATE SYRUP

Steps:

• Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes.
• Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée.
• Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f.
• Cool slightly, then bottle or store.

POMEGRANATE SIMPLE SYRUP & SPARKLE WINE COOLER

Steps:

• SIMPLE SYRUP:.
• Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
• SPARKLER:.
• Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
• NON-ALCOHOLIC VERSIONS:.
• Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.