Pomegranate syrup is a sweet, tangy, and richly flavored liquid made by reducing fresh pomegranate juice with sugar and a bit of lemon juice. It’s perfect for adding a natural fruity sweetness to drinks, desserts, or savory dishes.

Making it at home means we control the ingredients—no artificial flavors or preservatives—and get a fresh, vibrant taste every time.

Ingredients Needed for Pomegranate Syrup

To make about 300-400 ml of syrup, we’ll need:

- Fresh pomegranates: 3 medium-sized (to get roughly 500 ml juice)

- Lemon: half a lemon (for fresh lemon juice)

- Granulated sugar: 260 grams (about half the weight of the pomegranate juice)

Step 1: Prepare the Pomegranates

First, carefully cut the pomegranates open and remove the seeds. A helpful tip is to do this over a large bowl of water—this prevents juice splashes and makes it easier to separate seeds from pith. The seeds will sink, and the white pith will float to the top for easy removal.

Step 2: Extract the Juice

Place the seeds in a fruit press or a fine mesh strainer. If you don’t have a press, use a potato masher or the back of a spoon to gently crush the seeds and release the juice. Avoid crushing the seeds too hard to prevent bitterness. Collect the juice in a clean bowl.

Step 3: Measure the Juice and Sugar

Use a kitchen scale to weigh the fresh pomegranate juice. For every 100 grams of juice, we add 50 grams of sugar. For example, if you have 520 grams of juice, use 260 grams of sugar. This 2:1 juice-to-sugar ratio balances sweetness perfectly.

Step 4: Add Lemon Juice

Squeeze fresh juice from half a lemon (about 15 ml) into the pomegranate juice. This acidity enhances flavor and helps preserve the syrup.

Step 5: Cook the Syrup

Pour the pomegranate juice, sugar, and lemon juice into a medium saucepan. Heat on high until the mixture starts to boil. Then, reduce the heat to medium and let it simmer. Stir occasionally to dissolve sugar and prevent burning.

Simmer for 10 to 15 minutes until the liquid thickens and reduces to about half the original volume. To test if it’s ready, dip a spoon into the syrup—if it coats the back of the spoon and drips slowly, the syrup is done.

Step 6: Bottle and Store

Carefully pour the hot syrup into a sterilized glass bottle or jar. Let it cool to room temperature, then seal tightly. Store the syrup in the refrigerator. It can keep fresh for up to 3 weeks.

Using Your Homemade Pomegranate Syrup

This syrup is incredibly versatile. We can mix it with sparkling water for a refreshing drink, drizzle it over ice cream or yogurt, or even use it as a marinade or glaze for meats and vegetables. Its bright color and rich taste make any dish pop.

Final Tips for Perfect Syrup

- Use ripe, juicy pomegranates for the best flavor.

- Keep stirring gently during simmering to avoid sticking.

- If the syrup gets too thick when cooled, gently warm it up again before use.

Let’s Sweeten Life!

We hope this detailed guide helps you enjoy making and tasting fresh homemade pomegranate syrup. It’s simple, rewarding, and delicious! Don’t forget to share your syrup creations and favorite ways to use it—we love hearing your stories.

Together, let’s keep bringing fresh flavors and joy into our kitchens!

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Video by Tasty Food