Pomegranate Syrup

Preparation info
  • Determined by how sweet or thick you make the syrup; uncooked syrup will give you around


    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About



  1. Remove the seed sacks from the pomegranates and crush or whir in a blender or food processor. Strain the juice overnight using a fine mesh sieve or jelly bag.
  2. Add the lemon juice and the basic syrup. Mix well, taste, and adjust the sweetness. For a sweeter sauce, add more of the basic syrup. Additional lemon juice will decrease the sweetness.