Christmas Pomegranate Syrup
Serves: 8-10 servings
  • ⅓ cup pomegranate arils
  • 1¾ cup water (divided)
  • 1 cup pure cane sugar
  • ½ tsp. cinnamon
  • ¼ tsp. Ground ginger
  1. Add arils, 1 cup water and spices to a small sauce pan and bring to a boil. Allow to boil for 3-5 minutes or until appears well combined and most arils have lost their vivid color. Set aside.
  2. Pour pomegranate mixture into a blender or food processor and pulse until all arils have burst and pulp/seeds have separated. Pour through a strainer and back into sauce pan.
  3. To the mixture, add sugar and remaining water. Stir and bring to a boil. Lower the temperature and allow to simmer for 5-8 minutes or until mixture begins to bubble up to the top of the pan.
  4. Remove from heat and allow syrup to cool. Syrup will thicken slightly as it cools and can be used or stored in an airtight container in the refrigerator.
For thicker syrup add less water.

Because this recipe is so versatile and tastes vary, I did not include measurements for any liquids to add this syrup to. However, for the Christmas beverage we had, we did 2 parts apple juice, 1 part French Vanilla creamer and 1 part syrup. If you like things extra sweet, add more syrup until the blend strikes your fancy??
Recipe by Words Like Honeycomb at