Pomegranate Syrup
Bar Prep • syrup
Description
A bright, tart-sweet pomegranate syrup (pomegranate simple syrup) made from real pomegranate juice and sugar. Use in cocktails as a fresher, less-cloying alternative to commercial grenadine.
Instructions
1. Yield & ingredients: This recipe makes about 2 cups (480 ml). You will need 2 cups (480 ml) unsweetened pomegranate juice (fresh-pressed or store-bought), 2 cups (400 g) granulated sugar, 1 tablespoon fresh lemon juice (optional, helps balance and preserve), and a pinch of salt (optional).
2. If using fresh pomegranates: cut fruit in half, remove arils (seeds). Place arils in a blender or food processor and pulse briefly to break them up (do not overblend into complete puree). Strain through a fine-mesh sieve or cheesecloth, pressing with a spatula or spoon to extract juice. Measure 2 cups of strained juice; discard solids.
3. Combine: pour the measured pomegranate juice into a small saucepan. Add the granulated sugar, lemon juice, and pinch of salt.
4. Heat: warm the mixture over medium heat, stirring frequently until the sugar completely dissolves. Once dissolved, bring to a gentle simmer (small bubbles along the edge) and simmer 4–6 minutes to slightly thicken and develop flavor. Do not boil vigorously — gentle simmering preserves bright fruit notes.
5. Taste and adjust: remove from heat and taste. If too sweet, add a dash more lemon juice; if too tart, you can add up to 1–2 tablespoons more sugar and reheat until dissolved.
6. Cool and strain: let the syrup cool for 10–15 minutes, then strain through a fine-mesh sieve or cheesecloth to remove any remaining solids for a clear syrup.
7. Bottle and chill: transfer into a clean, sterilized glass bottle or jar with a tight lid. Refrigerate before use.
8. Serving and variations: use 1:1 for cocktails that call for grenadine or pomegranate syrup. For a thicker, more concentrated syrup (closer to grenadine or pomegranate molasses), reduce juice and sugar longer (careful — flavor will concentrate and sweeten). To preserve longer, add 1–2 tablespoons neutral spirit (vodka) per cup when cool (this makes it lightly alcoholic).
2. If using fresh pomegranates: cut fruit in half, remove arils (seeds). Place arils in a blender or food processor and pulse briefly to break them up (do not overblend into complete puree). Strain through a fine-mesh sieve or cheesecloth, pressing with a spatula or spoon to extract juice. Measure 2 cups of strained juice; discard solids.
3. Combine: pour the measured pomegranate juice into a small saucepan. Add the granulated sugar, lemon juice, and pinch of salt.
4. Heat: warm the mixture over medium heat, stirring frequently until the sugar completely dissolves. Once dissolved, bring to a gentle simmer (small bubbles along the edge) and simmer 4–6 minutes to slightly thicken and develop flavor. Do not boil vigorously — gentle simmering preserves bright fruit notes.
5. Taste and adjust: remove from heat and taste. If too sweet, add a dash more lemon juice; if too tart, you can add up to 1–2 tablespoons more sugar and reheat until dissolved.
6. Cool and strain: let the syrup cool for 10–15 minutes, then strain through a fine-mesh sieve or cheesecloth to remove any remaining solids for a clear syrup.
7. Bottle and chill: transfer into a clean, sterilized glass bottle or jar with a tight lid. Refrigerate before use.
8. Serving and variations: use 1:1 for cocktails that call for grenadine or pomegranate syrup. For a thicker, more concentrated syrup (closer to grenadine or pomegranate molasses), reduce juice and sugar longer (careful — flavor will concentrate and sweeten). To preserve longer, add 1–2 tablespoons neutral spirit (vodka) per cup when cool (this makes it lightly alcoholic).
Storage
Keep refrigerated in a sterilized airtight bottle or jar. Use within 10–14 days for best flavor when made from fresh juice. Freeze in ice-cube trays for up to 6 months. Adding a small amount of neutral spirit (1–2 Tbsp per cup) will extend storage life.
Quick Info
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Created: 2026-01-13 04:07:51