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Cook'n in Mexico |
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Pomegranate Syrup |
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Print this Recipe Category: Other Drinks and Drink Basics Makes about 2 cups The pomegranates displayed in Mexican markets usually show several beautifully cut samples of the fruits to entice shoppers with a view of the jeweled seeds held within. Pomegranate juices make a wonderful sweet-sour syrup to add color and sweetness to fruit drinks or cocktails. The juice can also be drizzled over fruit, such as mangos or peaches. Store in a covered jar or bottle in the refrigerator. It keeps for months. 1 large pomegranate 1 cup sugar 1. With a large, sharp knife cut the pomegranates in half and then break them into sections. Hold the sections in a bowl of cold water in the sink (to prevent juices from splattering), and pick out the red seeds, discarding the thin white membrane, and place them in a small bowl. Put the seeds in a blender or citrus juicer and blend about 5 seconds. 2. Pour the juice through a fine-mesh strainer into a nonreactive 1-quart saucepan. Discard the seeds and debris left in the strainer. Add the sugar to the juice and stir until dissolved, 2 to 3 minutes. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring frequently, 5 minutes. Cool completely. Pour into a jar or bottle, cover and refrigerate. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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