Homemade Pomegranate Syrup Recipe
Simple and delicious Homemade Pomegranate Syrup. It’s is a wonderful addition to your pancakes and waffles in the morning or ice cream for dessert.
Happy Valentine’s Day!! What’s for breakfast? How about some pancakes with homemade pomegranate syrup?! It’s so, so delicious, you will be glad you tried it!
Today is my baby boy’s first Valentine’s day at school! I hope it goes well, we worked all night on the valentines for his classmates. He did help me gluing the doily hearts onto red squares. The valentines came out very cute! I also put some lollipops onto them but it’s a surprise.
We also made something very special for his teacher. He really has an amazing teacher, she is so sweet and patient and the kids in class love her. So when I saw this post form Uncommon Designs, I knew this is what we had to make:
My boys love pancakes, it’s their favorite breakfast. So, I made them something special. I figured they were tired of the plain old maple syrup on their pancakes, so I made them some homemade pomegranate pancakes! It turned out to be the best syrup, we’ve ever tasted! Give it a try!
Ingredients:
Homemade Pomegranate Syrup
2/3 cup of white granulated sugar
1/2 cup of brown sugar
3 tsp cornstarch
1 cup of POM, pomegranate juice
Buttermilk Pancakes:
1 2/3 cups flour
3 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz melted unsalted butter
2 eggs, room temperature
1 tsp vanilla extract
1 1/4 cups buttermilk
2 tbs POM, pomegranate juice or fresh pomegranate juice
Directions:
Homemade Pomegranate Syrup:
1. In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
Pomegranate Pancakes:
1. Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. Cook the pancakes, in a preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done. Serve with syrup.
Homemade Pomegranate Syrup {recipe}
Ingredients
- 2/3 cup white granulated sugar
- 1/2 cup brown sugar
- 3 tsp cornstarch
- 1 cup POM pomegranate juice
Instructions
- Homemade Pomegranate Syrup:
- In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
- Pomegranate Pancakes:
- Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. Cook the pancakes, in a preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done. Serve with syrup.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How long will this keep jn the fridge do you think? IF it’ll last that long in my house! 😉
Hi Brittany! I would say that it will be good for 10-14 days. But this had a good amount of sugar in it and make with bottled juice, so it should be just fine. Keep it in the air-tight container too.
Enjoy!
I cooked this tonight, whisking constantly for 15 minutes, about minute 10 it got thick but I continued. The first time I thought it was because I used half POM Wonderful and apple juice from concentrate. I tried it the second time with the full amount of POM and it was still extremely thick. Almost like candy. Did I maybe cook it for too long?
Hmmm, did you remember to turn the heat back to medium after you brought it to boil? If not, the liqiud may have cooked out. If you did, try adding only one tsp of cornstarch and then add another one if it seems too thin (if adding a second one, dissolve it with a little bit of cold juice first).
Can you can this syrup in a hot bath?
Hi Denise!
I don’t do any canning so I don’t want o steer you the wrong way. What I remember is that everything had to be boiled, including can, and lids. It had to be properly sealed as well.
I would read about proper canning before trying it for sure.
I’m sorry that I wasn’t much help, I just don’t want to suggest something incorrect to you.