Ginger Pomegranate Syrup
Originating from the Middle East, pomegranates are softball-sized fruit that come from shrub-like trees, and are valued for their gem-like arils (or kernels).
Sweet and tangy, the arils are rich in antioxidants, vitamin C, fiber, and potassium, and can be eaten as is or in juice form.
As a nod to this seasonal fruit, here’s an easy syrup made from pomegranate juice and fresh ginger. It can be drizzled over pancakes, waffles, and ice cream, or even used to sweeten tea or make your own gourmet soda.
4-inch knob (about 2 ounces) ginger root, cut into slices
1 cup sugar
2 cups fresh or store-bought pomegranate juice *
Yield: about 1 ½ cups
1. Combine the ingredients in a medium heavy-bottomed pan on medium-high heat. Bring to a boil. Reduce the heat and simmer on medium-low for 20 minutes, stirring occasionally. The syrup should be thin in consistency, as it will thicken when it cools. Strain and allow to cool for 30 minutes before using. Store covered in the refrigerator.
* To extract fresh pomegranate juice, cut pomegranates in half and then use a hand-press juicer to juice. You can also place arils in a blender and blend until liquefied. Strain the juice through a strainer.