Whip up this simple Pomegranate Syrup in just 15 minutes with 3 ingredients. The sweet syrup is perfect for cocktails, mocktails, pancakes, salad dressings, marinades or drizzle it over desserts.
In case you haven't noticed, I'm a little bit obsessed by making homemade simple syrups. My latest tried and tested flavor is Pomegranate Syrup!
Whenever I have some fruit, herbs or spices to hand, I love how I just need 15 minutes and a few simple ingredients to turn it into a versatile condiment.
This Pomegranate Syrup comes together in under 15 minutes and you only need three ingredients: pomegranate seeds (arils), granulated white sugar, and water.
It's quickly turned into a delicious nectar that can be used in so many ways.
I love adding a dash to a glass of prosecco or a gin and tonic. It's also incredible in iced tea or a glass of Sprite.
In the morning, we love drizzling it over a stack of pancakes, into a bowl of porridge or over French toast.
For dessert, it's perfect on vanilla cheesecake, vanilla ice cream or to soak into a lemon drizzle cake.
If you're looking for more wintery-flavored simple syrup recipes, then be sure to try Cranberry Syrup, Chai Syrup, Plum Syrup, Biscoff Syrup (speculoos) or Tea Syrup. Or check out the full list at Pancake Syrup Recipes!
Why You'll Love This Recipe
- Versatility: Pomegranate syrup is a flavor chameleon. Use it in cocktails, mocktails, salad dressings, marinades, or drizzle it over desserts. Your culinary canvas just got a splash of vivid color.
- Healthier Choice: Ditch store-bought syrups with additives and preservatives. This homemade version lets you control the ingredients, making it a healthier alternative.
- Cost-Effective: Pomegranate syrup from the store can burn a hole in your pocket. Make it at home, and you'll save money while enjoying a fresher and more flavorful result.
- Easy Peasy: If you can stir, boil, and simmer, you've got this. Minimal effort, maximum flavor.
- Out of Season? Don't worry, you can use either fresh or frozen pomegranate seeds and enjoy the flavor year round.
- Impress Without Stress: Elevate your hosting game. A drizzle of pomegranate syrup can turn a simple dish into a culinary masterpiece that'll have your guests singing your praises.
Pomegranate Syrup vs Pomegranate Molasses
Pomegranate syrup and pomegranate molasses are often confused, but they serve different culinary purposes.
The syrup, as we've just made, is sweet and pourable, perfect for drizzling and mixing into various dishes.
Pomegranate molasses, on the other hand, is thicker, tangier, and has a more concentrated flavor. It's fantastic for marinades, glazes, and dressings, adding a bold and intense pomegranate kick.
- Pomegranate Seeds: Fresh or frozen both work. If fresh aren't in season, frozen is a convenient and equally tasty alternative.
- Granulated White Sugar: Just regular sugar is needed. You could also experiment with honey or maple syrup.
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Add all ingredients to a pot.
Stir it together, bring to the boil, then reduce the heat and simmer for 15 minutes, until the pomegranate seeds start to break down. Set aside for 5 minutes to cool slightly.
TIP: The syrup will thicken up when it's cold.
Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the pomegranate seeds into the strainer to extract as much pomegranate syrup as possible. Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Once your syrup has cooled, transfer it to a jar or bottle with a tight seal and store it in the refrigerator for up to two weeks.
- Squeeze and Press: When straining, don't be shy. Give those pomegranate seeds a good press with the back of a spoon to extract every last drop of that liquid gold. If they break up too much, you might need to strain the syrup twice to get it all out.
- The Simmer Secret: Keep an eye on the simmer. You want the syrup to reduce and thicken slightly, but don't let it turn into candy. A gentle simmer for about 15 minutes should do the trick.
- Let it cool: When the syrup cools, it will thicken up.
- Double Trouble: Feel free to double or triple the recipe. Once you taste it, you'll find excuses to use it everywhere.
While fresh seeds are recommended for the best flavor, bottled juice can be a convenient substitute. Adjust the sugar accordingly, as bottled juice might already have added sweeteners.
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- 1 cup pomegranate seeds fresh or frozen
- 1 cup granulated white sugar 200g
- 1 cup water 235g
- Add all ingredients to a pot.
- Stir it together, bring to the boil, then reduce the heat and simmer for 15 minutes, until the pomegranate seeds start to break down. Set aside for 5 minutes to cool slightly.
- TIP: The syrup will thicken up when it's cool.
- Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the pomegranate seeds into the strainer to extract as much pomegranate syrup as possible. Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.