Pomegranate Reduction

Pomegranate Reduction

Tart pomegranate juice simmered down into a glossy, syrupy drizzle.

Total 1 hr Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Pomegranate juice, sugar, and a splash of lemon simmer slowly until reduced to a thick, glossy syrup with concentrated tart-sweet flavor. Drizzle it over roasted meats, salads, yogurt, or desserts for a bright finishing touch. The technique is simple but requires patience as the liquid reduces by more than half.

Ingredients

  • 4 cups pomegranate juice
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. Pour the pomegranate juice into a 6-quart saucepan and stir in the sugar, lemon juice, and salt.

  2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

  3. Reduce the heat to low so the liquid simmers gently, and cook uncovered, stirring occasionally, until reduced by about two-thirds and thickened into a syrup that coats the back of a spoon.

  4. Remove from heat and let the syrup cool to room temperature; it will continue to thicken as it cools.

  5. Pour the cooled reduction into a clean jar or bottle and store in the refrigerator.

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    Pomegranate Reduction

    Pomegranate juice, sugar, and a splash of lemon simmer slowly until reduced to a thick, glossy syrup with concentrated tart-sweet flavor. Drizzle it over roasted meats, salads, yogurt, or desserts for a bright finishing touch. The technique is simple but requires patience as the liquid reduces by more than half.

    1 hr 16 oz 45 cal

    Ingredients

    • 4 cups pomegranate juice
    • 1/4 cup granulated sugar
    • 1 tablespoon lemon juice
    • 1/8 teaspoon salt

    Method

    1. 1

      Pour the pomegranate juice into a 6-quart saucepan and stir in the sugar, lemon juice, and salt.

    2. 2

      Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

    3. 3

      Reduce the heat to low so the liquid simmers gently, and cook uncovered, stirring occasionally, until reduced by about two-thirds and thickened into a syrup that coats the back of a spoon.

    4. 4

      Remove from heat and let the syrup cool to room temperature; it will continue to thicken as it cools.

    5. 5

      Pour the cooled reduction into a clean jar or bottle and store in the refrigerator.