Pomegranate Syrup
The pomegranates displayed in Mexican markets usually show several beautifully cut samples of the fruits to entice shoppers with a view of the jeweled seeds held within. Pomegranate juices make a wonderful sweet-sour syrup to add color and sweetness to fruit drinks or cocktails. The juice can also be drizzled over fruit, such as mangos or peaches. Store in a covered jar or bottle in the refrigerator. It keeps for months.
Ingrediënten
Makes about 2 cups
- 4 large pomegranates
- 1 cup sugar
Instructies
- With a large, sharp knife cut the pomegranates in half and then break them into sections.
- Hold the sections in a bowl of cold water in the sink (to prevent juices from splattering), and pick out the red seeds, discarding the thin white membrane, and place them in a small bowl.
- Put the seeds in a blender or citrus juicer and blend about 5 seconds.
- Pour the juice through a fine-mesh strainer into a nonreactive 1-quart saucepan.
- Discard the seeds and debris left in the strainer.
- Add the sugar to the juice and stir until dissolved, 2 to 3 minutes.
- Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring frequently, 5 minutes.
- Cool completely.
- Pour into a jar or bottle, cover and refrigerate
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