Ingredients
For about 1 1/2 cups
- 1 cup 100% pomegranate juice pasteurized, no added sugar
- 1 cup granulated sugar 200 g
- 1 tbsp fresh lemon juice strained of seeds
Equipment
- Small saucepan
- Wooden spoon
- Measuring cup and tablespoon
- Funnel
- Clean glass bottle
Instructions
Make the syrup
- Combine the pomegranate juice and granulated sugar in a small saucepan.
- Warm over medium-low heat, stirring, until the sugar dissolves completely. Bring just to a gentle simmer and cook 1 minute; avoid a hard boil or long reduction.
- Remove from the heat and stir in the lemon juice.
- Cool briefly, then use a clean funnel to transfer to a clean bottle. Refrigerate within 2 hours of cooking. Chill fully before using; the syrup thickens as it cools. Keep refrigerated and use within 2 weeks.
Video
Notes
Estimated US dollar cost basis: pomegranate juice $1.25, sugar $0.40, lemon juice portion $0.10; about $1.75, rounded to $2. Prices vary.
How to Drink's original video was uploaded January 20, 2017: https://www.youtube.com/watch?v=qTF7QkIkns8. It demonstrates warming juice and sugar, with additional pomegranate molasses and orange flower water. This measured version uses lemon and omits those additions.
This is a refrigerated syrup, not a canning recipe. Use clean utensils and do not return leftover syrup from a serving glass to the bottle.
