Pomegranate Syrup

Pomegranate seeds and pomegranate juice are a delicious ways to boost your intake of potassium and cancer fighting antioxidants. Concentrating pomegranate juice into a thick syrup, is a healthful way to add a tart sweetness to many dishes. Pomegranate molasses or syrup is popular in Eastern Mediterranean dishes, but it’s usually made with lots of added sugar. This recipe takes fresh pomegranate juice with just a pinch of sugar to produce a thick, rich and flavorful syrup that can be used with fish, chicken, salad dressings or simply drizzled over whole grain pancakes or waffles.  By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.

Pomegranate Syrup


2 cups Pom Wonderful 100% Pomegranate Juice

A drizzle of honey (1/2 teaspoon)

Pinch of salt


Bring all of ingredients to a simmer in a skillet over high heat. A wide skillet with allow for faster evaporation. Continue to cook at a low simmer, stirring occasionally. Reduce to 1/3 cup, which will take about 15-20 minutes depending on the width of your skillet. Cool. Store in refrigerator for up to 1 month. Use the syrup over waffles or pancakes, splashed into sparkling seltzer or wine, in a salad dressing, or added to a marinade or sauce for fish or chicken.

Nutrition Note:  POM Wonderful 100 % pomegranate juice is an excellent source of polyphenol antioxidants and POM Wonderful whole-presses the entire fruit, which means the antioxidants from two pomegranates are in each 8 ounce bottle.



One Comment Add yours

  1. Suddenly I’m craving waffles just so I can make this syrup!!


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