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Pomegranate syrup drizzled over Greek yogurt and berries

Syrup Pomegranate Juice

  • Author: Julie
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 1 cup 1x
  • Category: Drink
  • Method: Stovetop
  • Cuisine: Middle Eastern

Description

A rich, ruby-red syrup made by reducing pomegranate juice into a sweet-tart, antioxidant-rich elixir perfect for cocktails, desserts, and more.


Ingredients

Scale
  • 2 cups fresh pomegranate juice (or high-quality bottled juice)
  • ½ cup granulated sugar or honey (adjust to taste)
  • 1 tbsp lemon juice (optional)
  • Optional: 1 tsp rose water or orange blossom water

Instructions

  1. Pour 2 cups of pomegranate juice into a medium saucepan.
  2. Add ½ cup sugar or honey and stir until dissolved.
  3. Bring to a gentle simmer over medium heat. Do not boil.
  4. Add 1 tablespoon lemon juice to brighten the flavor and preserve the color.
  5. Let the mixture reduce slowly, stirring occasionally, for 40–50 minutes until it thickens into a syrupy texture.
  6. Once the syrup coats the back of a spoon, remove from heat.
  7. Cool and pour into a glass jar or bottle for storage.

Notes

Use low heat to avoid bitterness. Skim foam for clarity. Store in the fridge for up to 3–4 weeks. Freeze in ice cube trays for longer shelf life.


Nutrition

  • Serving Size: 1 tbsp
  • Calories: 40
  • Sugar: 9g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: pomegranate, syrup, juice reduction, natural sweetener, antioxidant-rich