Ingredients
Syrup
- 300 ml 100% pomegranate juice pasteurized; no added sugar
- 210 g granulated sugar
- 15 ml lemon juice
- 1/8 tsp orange blossom water food grade; optional
Equipment
- Small saucepan
- Spoon or whisk
- Measuring jug
- Clean heat-safe bottle or jar
Instructions
Dissolve and chill
- Wash and rinse the bottle or jar, lid and utensils thoroughly, then let them drain. Combine the pomegranate juice and sugar in a small saucepan.
- Warm over low heat, stirring, for about 5 minutes until the sugar has completely dissolved. Avoid a hard boil or prolonged reduction.
- Remove from the heat. Stir in the lemon juice and optional orange blossom water. Let cool until comfortably warm, then transfer to the clean heat-safe container.
- Refrigerate promptly. The yield is about 450 ml but varies with evaporation; measure the actual batch if precise portions matter. Use within 2 weeks as a conservative refrigerator plan, or freeze small portions. Discard the whole batch if it develops mold, unexpected fizz or an off smell.
- For serving, start with 1–2 teaspoons in a glass of cold sparkling water or another drink, stir and adjust. The nutrition estimate is for one tablespoon of syrup alone.
Nutrition
Calories: 34kcalCarbohydrates: 8.5g
Video
Notes
Estimated nutrition per tablespoon using representative pomegranate juice values and all 210 g of sugar, divided into an approximate 450 ml yield. Actual yield and juice formulation vary. Drink additions are excluded.
Illustrative ingredient-portion budget: juice $2, sugar $0.35, lemon $0.20 and orange blossom water $0.10. Local prices vary; bottle and energy excluded.
Video credit: Anders Erickson; the grenadine segment begins at about 4:00. His version uses a higher sugar-to-juice proportion, pomegranate molasses and rose water. This smaller batch uses lemon and optional orange blossom water, with a lighter syrup concentration; follow this card's quantities.