Saturday, May 28, 2011

Pomegranate Pancake Syrup

4 c. pomegranate juice
3/4 c. sugar
1 Tbsp. fresh lemon juice

Bring the juice to a boil over high heat in a medium saucepan and cook until it is reduced by half, about 20 minutes. Reduce the heat to a simmer and stir in the sugar and lemon juice. Cook for 5 minutes to dissolve sugar. Pour into a hot pint jar and seal with a new lid and metal ring. Process in a hot water bath for about 15 minutes. remove, cool, check seals, label, and store in a cool dry place. Syrup will also keep refrigerated for 2 weeks.

Yield: 1 pint jar

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