Sweet and Tart Pomegranate Syrup (Seokryucheong)
Homemade Pomegranate Syrup
Learn how to make a delicious, homemade pomegranate syrup that’s both sweet and tart. Perfect for enjoying year-round, this recipe captures the vibrant flavor of fresh pomegranates.
Main Ingredients- 2 Pomegranates
For Syrup Making- Sugar (equal weight to pomegranates)
- Sugar (equal weight to pomegranates)
Cooking Instructions
Step 1
First, we need to prepare the pomegranates. Wash them thoroughly in water with baking soda or vinegar. Then, trim off the top and bottom ends of each pomegranate.
Step 2
Place the trimmed pomegranates on a cutting board.
Step 3
Make shallow cuts around the sides of the pomegranate with a knife, spacing them evenly. These cuts should not go too deep.
Step 4
This scoring technique makes it much easier to break the pomegranate apart and separate the seeds later.
Step 5
To easily extract the seeds without them scattering, place the pomegranate in a bowl of cold water while you peel it. Using a deep bowl is ideal, but I used a shallower one for demonstration purposes.
Step 6
Carefully remove the thick outer peel and any thin, white inner membranes that cling to the seeds.
Step 7
Skim off any floating membrane pieces and rinse the pomegranate seeds gently in water two to three times until clean.
Step 8
Drain the clean pomegranate seeds well using a sieve.
Step 9
Sterilize the glass jar you’ll be using for the syrup by boiling it in water. This ensures a clean and safe syrup.
Step 10
Invert the sterilized jar onto a clean, dry kitchen towel to allow all the moisture to evaporate.
Step 11
Prepare sugar in an equal weight to the pomegranates. While white sugar works, using brown sugar is a healthier option and can add a nice depth of flavor. I chose brown sugar for this recipe.
Step 12
Ensure the drained pomegranate seeds are completely dry by placing them in a sieve and patting them dry if necessary.
Step 13
While you can layer the pomegranate seeds and sugar in the jar, I prefer to mix them together in a large bowl first. This ensures the sugar dissolves evenly and helps the syrup mature uniformly.
Step 14
Use a spatula or spoon to thoroughly mix the pomegranate seeds and sugar, breaking up any clumps.
Step 15
Carefully transfer the pomegranate and sugar mixture into the prepared, sterilized glass jar.
Step 16
To prevent mold and aid preservation, top the jar with an extra layer of sugar, ensuring no pomegranate seeds are exposed to the air.
Step 17
Seal the jar with a lid and refrigerate for 2 weeks. The delicious pomegranate syrup will be ready to use. It’s helpful to gently shake the jar occasionally during the resting period to help the sugar dissolve.
