Pomegranate Syrup
Pomegranate syrup is a versatile and vibrant ingredient that can elevate your cooking and cocktail game. With its rich, tangy-sweet flavor, this syrup is perfect for drizzling over desserts, stirring into cocktails, or adding a splash of seasonal flavor to dressings, marinades or savory dishes. In this post, I’ll walk you through how to make homemade pomegranate syrup, plus tips, variations, and ways to enjoy it.
Erica’s Notes
I loooove fresh pomegranates. Like, I think they may be my favorite fruit. If there is pomegranate flavored anything I will be choosing it. So when I was dreaming up a cocktail idea for my Christmas party, pairing my favorite cocktail (a French 75) with my favorite fruit was a no-brainer. And that’s how this pomegranate syrup was born!
This is basically a simple syrup, but instead of water and sugar, it’s made with pomegranate juice and sugar. The result is a sweet, very pomegranate-y, tart syrup that adds fabulous flavor to any cocktail or drink. I have leftover syrup from my party this weekend and drizzled some on my yogurt bowl this morning- it was a vibe. I will also be making this pomegranate vinaigrette and this balsamic grilled chicken but basted with pomegranate syrup instead of balsamic glaze, yum.
Oooh and now I’m dreaming about a spoonful of vanilla ice cream with a drizzle of pomegranate syrup, olive oil and pinch of salt!?! Like HOW GOOD WOULD THAT BE!?
Alright, pipe down Erica. Moral of the story, this pomegranate syrup will take whatever you’re making to the next level.
Simple Ingredients You Need to Make this Pomegranate Syrup Recipe
100% Pomegranate Juice: choose unsweetened, pure pomegranate juice for the best flavor. You can use storebought juice (I love POM) or you can make fresh pomegranate juice.
Sugar: although pomegranate juice does have naturally occurring sugar, adding pure cane sugar gives this a syrup-y viscosity and more potent flavor. Regular granulated sugar or brown sugar are good substitutes.
Lemon Juice: this is optional but if you love tang like I do, a splash of fresh lemon juice gives a beautiful brightness to the syrup.
Rosemary: again, optional, but since I developed this syrup for use in cocktails I think a fruit + herb pairing makes drinks a little more special and delicious. And if you were to use this syrup in a savory preparation, like grilled chicken or shrimp, infusing the syrup with herbs is a great idea.
How to Make Pomegranate Syrup
Combine Ingredients: In a small saucepan, mix the pomegranate juice and sugar over medium heat. Bring to a gentle simmer, whisking until the sugar dissolves completely.
Infuse (optional): If using, add the sprig of rosemary to the pan. Adjust the heat to maintain a gentle simmer.
Reduce: Let the mixture simmer for 30–40 minutes, stirring occasionally, until it reduces by half and thickens. It should coat the back of a spoon.
Add Lemon Juice: Remove the saucepan from heat and whisk in the lemon juice, if desired.
Cool & Store: Allow the syrup to cool slightly before transferring it to a clean jar or glass bottle. Refrigerate for up to 4 weeks. The syrup will continue to thicken as it cools. Use in cocktails, salad dressings, drizzled over ice cream or french toast or brushed onto grilled chicken or pork tenderloin.
Delicious Drink Ideas using this Rosemary-Infused Pomegranate Syrup
- Mix into iced tea or lemonade
- Stir into sparkling water for a fun homemade pomegranate seltzer
- Bust out the gin and lemon juice to make this glittering holiday Pomegranate French 75
- Simmer the spiced pomegranate syrup variation (in the variation ideas section) and pair it with 1 1/2 oz vodka, 3/4 oz lime juice and 3oz ginger beer for a pomegranate Moscow mule.
- Shake together a pomegranate margarita with 2oz tequila, 1oz pomegranate syrup, 1 oz lime juice and 1/2 oz triple sec.
- Muddle 2oz rum, 1 oz pomegranate syrup, 1/2 oz lime juice with mint leaves and top it off with soda water for a yummy pomegranate mojito.
And then invite me to your pomegranate cocktail party please!
Pomegranate Syrup
- Prep Time: 2 minutes
- Cook Time: 30-40 minutes
- Total Time: 42 minutes
- Yield: scant 1 cup syrup 1x
- Category: Beverages
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Description
The deep, sweet, rich flavor of pomegranate truly shines in this simple pomegranate syrup. Perfect for cocktails, oatmeal, ice cream, milkshakes, dressings, marinades and more.
Ingredients
- 2 cups 100% pomegranate juice
- 3/4 cup cane sugar
- 2 tablespoons lemon juice, optional
- a sprig of fresh rosemary, optional
Instructions
Combine the pomegranate juice and sugar in a small saucepan over medium heat. Bring to a simmer and whisk until the sugar is fully dissolved. Adjust the heat so the mixture maintains a gentle simmer. Add the rosemary, if using.
Continue simmering for 30-40 minutes, until the mixture is reduced by half, stirring occasionally. Remove from heat and whisk in the lemon juice. Let syrup cool slightly and transfer to a jar or bottle. Store in the fridge for up to 4 weeks and use in cocktails, on yogurt, oatmeal, ice cream or baked goods. The syrup will continue to thicken as it cools and will have the viscosity of honey when used straight from the fridge.
Notes
My favorite use for this pomegranate syrup is in cocktails (especially, this French 75). When using it for cocktails, I like it to be room temperature so it is thinner and incorporates into the drink seamlessly. When it’s cold from the fridge, it’s quite thick, kinda like honey, and if you’re shaking it in a cocktail shaker with ice that’ll make it even colder. So even just a few seconds in the microwave will decrease the viscosity and help it blend into a cocktail.
See below for FAQs and drink ideas!
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Nutrition
- Serving Size: 1 oz
- Calories: 101
- Sugar: 25.9 g
- Sodium: 5.6 mg
- Fat: 0.2 g
- Carbohydrates: 26.2 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg
FAQs
I have not made this recipe with anything other than cane sugar but I feel confident that honey, maple syrup or a granulated sugar substitute like monkfruit will work. It will alter the taste slightly.
Properly stored in a clean airtight container or jar in the fridge, it will last up to 4 weeks.
Yep! If you want individual portions, pour it into an ice cube tray and freeze. Once solid, transfer the cubes to a freezer-safe bag for up to 6 months.
Drizzle it over yogurt, pancakes, French toast, or ice cream, use it as a glaze for meats, mix it into cocktails, use for salad dressings or stir it into sparkling water for a homemade soda.
Yep! The best way is to blitz pomegranate seeds (aka pomegranate arils) in a high-powered blender and then pass the mixture through a fine-mesh strainer to extract the juice. You’ll need about 4-5 cups of pomegranate arils to yield 2 cups of pomegranate juice. One large pomegranate usually yields about 3/4 cup arils.
Expert Tips
- Simmer until the mixture is a syrup-y consistency (like maple syrup) and coats the back of a spoon. You don’t want to over-reduce the syrup. Remember, it will continue to thicken as it cools.
- Lemon juice offers a punch of bright flavor but also extends the shelf life of the syrup if you’re not planning to use it all right away.
- If you’re using this syrup for cocktails, let it come to room temp so it blends seamlessly into your drinks.
Variation Ideas
- Spiced Pomegranate Syrup: add a cinnamon stick, a few whole cloves and one star anise during the simmering process for a warm, spiced twist.
- Orange Pomegranate Syrup: swap the lemon juice for orange juice for a punch of flavor.
- Vanilla Pomegranate Syrup: stir in ½ teaspoon of vanilla extract or the seeds from a whole vanilla bean after removing the syrup from the heat.
- Add a splash of alcohol: make it a little boozy by adding a splash of cognac, brandy or grand marnier.
More homemade syrup ideas
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
