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.

Homemade Grenadine

Grenadine is most know for it's use in beverages like the Shirley Temple or Roy Rogers. There have been many times when I went to the store to try and find a bottle of the stuff, when there's none to be found. I finally figured that it was time that I made my own. It's pretty easy to make. Just like making simple syrup. All you'll need is fresh pomegranate seeds with water or pomegranate juice mixed with sugar. The syrup will keep for about a month in the fridge. Just keep it in a clean, tight-sealed bottle or container.

The first thing I made with my new batch of grenadine was, of course, a Shirley Temple. Brought back memories of my childhood when I pretended I was drinking alcohol. That was me trying to be "cool" back then.  The only thing missing in my glass was a nice cherry. I knew I forgot to get something when I went shopping at the grocery. Now I have to think of something clever with what I can make with the rest of the grenadine. Don't want to make drinks out of the whole thing. The wheels in my head are turning.

Makes roughly 2 cups

Homemade Grenadine
1 lb pomegranate
1 c water
     (or 2 1/2 c POM juice)
1 1/2c sugar

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For using fresh pomegranate follow this section, if using POM juice, see next section:
Remove the seeds from the pomegranate and on medium to low heat bring to a simmer until the juices are released from the seeds. Place the mixture in a blender, food processor for to break the seedlings from the inner seed. You may use a hand blender as well. Strain through a wire mesh strainer or cheese cloth to extract all the liquids and back into the pot.
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For using POM juice:
Bring the POM juice to a slight boil, then simmer on medium to low heat to reduce the liquid.
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Bring the heat back to medium, add the sugar to the pomegranate mixture. Stir occasionally until dissolved. Bring the mixture to a boil. Once boiling, lower the heat and simmer for 10-15 minutes until slightly thick.

Cool the mixture, then pour into a decorative bottle or container.

Shirley Temple

sprite or 7-up
1-2 Tbsp grenadine
ice
cherry (optional)
splash of vodka (optional)

Pour sprite or 7-up on a glass with ice. Add the grenadine and stir to blend. Top with a cherry.