Homemade Pomegranate Syrup
This sweet, fall-inspired Homemade Pomegranate Syrup tastes great on a batch of our Butternut Squash Waffles.
Makes: 1 cup syrup
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 4 cups pomegranate juice
- ½ cup sugar
- 1 tablespoon freshly squeezed lemon juice
- ⅛ teaspoon ground cinnamon (optional)
Instructions
- In a 4-quart saucepan, combine the pomegranate juice, sugar and lemon juice. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved.
- Reduce heat to medium-low and simmer, uncovered, for about 1 hour or until the mixture has reduced to about 1 cup.
- Remove from heat and allow it to cool in the saucepan for 30 minutes. It should be sticky and will thicken as it cools. Once syrup cools, transfer to a glass jar and store in the refrigerator for up to 6 months.
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