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Rose-pomegranate syrup
Preparation info
- Yield: Approximately 16 ounces ,
12
servings, each weighing approximately 1⅓ ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
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.
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Components
- Rose-pomegranate syrup
Part of
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