Pomegranate Syrup

Pomegranate syrup has so many uses in the kitchen, you’ll be amazed how quickly you go through a bottle. Of course, I make it for most of my pomegranate cocktails, especially when I want the flavor super concentrated along with other fall or winter spices. Pomegranate Syrup can also be used on yogurt, oatmeal, pancakes, ice cream… you name it. It’s the perfect syrup for the holidays, or if you just want to make your drinks a vibrant, eye-catching red any time of year.

How to Make Pomegranate Syrup

1. In a small saucepan over medium heat, combine the pomegranate juice, sugar, cinnamon sticks, sage leaves, and orange peel.
2. Stir occasionally until the sugar has completely dissolved.
3. Reduce the heat to low and gently simmer for 15 minutes, allowing the flavors to infuse.
4. Remove from the heat and let cool completely.
5. Strain through a fine-mesh sieve into a clean, airtight jar or bottle, discarding the solids.
6. If desired, stir in a few drops of vanilla or almond extract for an additional layer of flavor.
7. Storage: Refrigerate in an airtight container for up to 2 weeks.

Note: Feel free to make this syrup your own! Swap the cinnamon for warming spices like star anise, cloves, or cardamom, and replace the sage with fresh herbs like rosemary or thyme for a different flavor profile.

How To Use Pomegranate Syrup

• Mix it into the best Holiday Cocktails ever. Try it in my Pomegranate Paloma, Pomegranate Cinnamon Margarita, or Pomegranate Bourbon Smash.
• Mix it into your overnight oats or morning oatmeal.
• Drizzle it over ice cream, waffles, and pancakes.

Watch Me Make Pomegranate Syrup