prep
10 minutes
cook
1:45 hour
difficulty
Easy
preparation
10
minutes
cooking
1:45
hour
difficulty
Easy
level
Ingredients
- 5 cups very ripe pomegranate seeds
- 110 g (½ cup) sugar, to taste
- 2 tbsp lemon juice, to taste
Instructions
Place the pomegranate seeds in a large saucepan and cover with water.
Bring to the boil and simmer for 1 hour. Strain the mixture through a sieve, pressing with the back of a spoon. Return the juice to a clean pan, adding the sugar and lemon juice. Simmer for a further 30 minutes, stirring occasionally to prevent burning.
To make a syrup, continue simmering and stirring until you have reached the thickness you desire. You might need to pass it through a sieve.
Remove from heat, cool and store in the fridge.
The syrup is very versatile. Try adding it to sparkling mineral water, lemonade or using as a cocktail mixer. It also works well drizzled over ice-cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.