POM Syrup

If you remember last year, I had received a case of POM juice from the awesome folks at POM Wonderful. (here) I was contacted again recently by Ryan who had offered to send me another case of POM. You kidding me?! How could I refuse that? POM Wonderful is not just a juice you can drink, but you can also cook and bake with it too. It's also full of anti-oxidants and is healthy for you. I can't tell you how much I love this stuff. It really is the natural juice of the pomegranate fruit. Especially with Valentine's just around the corner, the heart matters on that day as well as love.

So I decide to make some syrup. I did buy some ice cream, so it felt just right. I made two batches. The first one I overcooked and burnt the sugar within as the mixture ended up becoming more candied-like rather than the smooth texture I wanted. This is definitely one of those recipes you sort of need to keep an eye out for. I was bummed that I wasted one bottle, but I was determined to make my syrup. The second time around I made sure to keep close watch. And I'm glad to say the second batch was a success. I drizzled a good helping of it over some vanilla ice cream. It's also good on pancakes, waffles, muffins, most baked goods. Forget store bought syrup. This is it!



Makes roughly 2 cups.





POM Syrup



8 oz POM juice

1 1/2 c granulated sugar



On medium to low heat in a saucepan, combine the POM juice and sugar. Cook until the sugar has dissolved and the mixture has reduced slightly (about 1/4 to 1/3). Remove from heat and let it cool before transferring into a sealed container.



Keep in the fridge. (It will not harden)



Goes great with ice cream, baked goods, pancakes, waffles, muffins, etc.