Rose-pomegranate syrup

Preparation info
  • Yield: Approximately 16 ounces ,


    servings, each weighing approximately 1⅓ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
2, approximatel


If unavailable, commercially produced frozen pomegranate puree, thawed, may be substituted in the same amount. Taste the puree for sugar content and reduce the amount of simple syrup accordingly, if necessary.

  • Roll the pomegranate on a work surface to release the juice from the seeds inside of the fruit.
  • Set a fine sieve over a medium-sized bowl.