It doesn’t get much easier than this classic bar syrup. Mix equal parts pomegranate juice and sugar, bring to a boil, stir until the sugar is dissolved, then simmer down at a medium-low temp, uncovered, until it’s a syrup… about 30 minutes. That’s it!
While still warm or hot, transfer the finished syrup to a container. Once cooled, place and store in the fridge, where it will further gel (in case you thought it seemed a bit too runny). It will last for months and more.
One cup of juice and sugar makes just under 8 oz. of syrup, perfect for an 8 oz. sauce bottle like these. For transfer to a sauce bottle, it’s really helpful to have a sauce funnel.
The juice can be bottled such as the Pom Wonderful variety, or you can fresh squeeze it, if you have a citrus/pomegranate press. I got one several years ago (similar to this Zulay model, which is highly rated and a reasonable price) and absolutely love it. I love to juice fresh pomegranates rather than buy a bottled juice. Those are usually from concentrate, though their flavor is solid too and great for syrup.
Still sometimes a bottled pom juice is just a much easier (and cheaper) way to get to this syrup, as shown in the photo.
One recipe I’m looking forward to making is a “Dirty Shirley Temple.” I’ll make the ginger ale part of the drink using my ginger bug to carbonate it. A Shirley Temple is normally ginger ale (or ginger “beer”) plus grenadine, garnished with maraschino cherry and a lime wedge.
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