Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pomegranate syrup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Pomegranate molasses is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes such as Fesenjan Persian chicken stew or eggplant lentil stew. Pomegranate syrup, sometimes referred to as "pomegranate molasses", is a tart-sweet reduction of pomegranate juice with the approximate consistency of maple syrup. Used in the cuisines of the Middle East, India, Armenia, and Georgia, pomegranate molasses varies in taste, color.
Pomegranate syrup is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pomegranate syrup is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook pomegranate syrup using 3 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pomegranate syrup:
- Take 8 pomegranates (for about 1 l of pomegranate juice)
- Make ready 800 g sugar
- Prepare 1 cinnamon stick
It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream. You can also make pomegranate syrup using the same method, only stopping when it has the consistency of a syrup.
Instructions to make Pomegranate syrup:
- Juice the pomegranates and pass the juice through a fine strainer.
- Place the juice in a small pot together with the sugar.
- Allow the ingredients to boil (stirring at first) and, if necessary, skim off the foam.
- When the sugar melts, add the cinnamon.
- As soon as the syrup sets, remove from heat and remove the cinnamon.
- Wait for the syrup to cool and store in sterlized containers.
This pomegranate molasses ends up with a nice level of tartness or. Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The pomegranate syrup is intense, little tart and little sweet. I used mine to make a cocktail, which I will post the recipe next week.
So that’s going to wrap it up with this exceptional food pomegranate syrup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
