Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.
Recipe information
Yield
Makes 1 cup
Ingredients
4 cups pomegranate seeds
1 orange
1/2 cup sugar
1 tablespoon fresh lemon juice
Preparation
Purée pomegranate seeds in a blender. Strain through a fine-mesh sieve lined with cheesecloth, wringing to release juice. Using a peeler, remove peel from orange. Simmer orange peel, pomegranate juice, and sugar until reduced by half, 15–20 minutes. Mix in lemon juice. Strain again, if desired.
