Pomegranate Syrup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg pomegranates
- 400 g preservin suar
Print Recipe
Pin Recipe Instructions
- Halve the pomegranates, squeeze them well on a citrus press and let the juice flow through a sieve.
- Mix the juice with the sugar. Bring slowly to a boil over low heat and cook for about 10 minutes, completely dissolving the sugar while stirring constantly.
- Take off the stove and skim. Fill the syrup into well-sterilized bottles while still hot and close them immediately.
- Yield: 2 bottles of 0.5 liters each. Stored in a cool, dark place, the syrup can be kept for approx. 2 years.
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