Sweet and Tart Pomegranate Syrup
Easy Way to Extract Pomegranate Arils and How to Make Pomegranate Syrup
Pomegranates are known for their health benefits, but eating them can be a bit of a chore with the seeds and tartness. To enjoy them more easily, we’re going to make pomegranate syrup! This guide will show you how to easily extract pomegranate arils without the hassle and how to perfectly preserve them in a delicious syrup. Perfect for refreshing drinks like ade or tea, and a great way to boost your health!
Ingredients- 1.8kg ripe pomegranates
- 1.4kg granulated sugar (about 70-80% of the pomegranate weight)
- A little baking soda (for washing)
Cooking Instructions
Step 1
Start by preparing your fresh pomegranates. First, sprinkle a little baking soda on the skin of the pomegranates and gently scrub with a soft brush or your hands to remove any dirt or impurities. Rinse thoroughly under running water. It’s important to ensure the pomegranates are completely dry afterward.
Step 2
Now, let me share a special trick for easily separating the pomegranate arils. Cut off the stem end, which looks like a navel and is slightly pointed. Then, carefully use a knife to scoop out the white pithy core in the center. This step makes separating the arils much easier.
Step 3
It’s time to score the pomegranate skin. Make about 4-5 shallow cuts along the skin, being careful not to cut too deeply. After making the cuts, gently try to pry the skin open with your hands. The skin should start to separate naturally. Avoid forcing it open too much, as this can crush the arils.
Step 4
This is the key step for effortlessly releasing the pomegranate arils! Hold a pomegranate in one hand, with the cut side facing outwards. With your other hand, use the back of a spoon or a spatula and gently tap the outer skin all around. You’ll be amazed as the arils start to fall out easily, almost as if they’re raining down! If it’s difficult to tap the whole fruit at once, you can also gently pull apart sections along the score lines and tap them.
Step 5
Behold the pomegranate skin, now magically free of its delicious arils! This method allows you to enjoy the sweet flavor and aroma of the pomegranate without having to deal with biting into the seeds.
Step 6
Now, let’s mix the arils with sugar. Add about half of the total sugar amount to the separated pomegranate arils. Gently toss them together, being careful not to mash the arils. Mix just enough so the arils and sugar are combined.
Step 7
Prepare your jar for making the syrup. The glass jar you’ll use should be sterilized by boiling in hot water and then completely dried. Carefully place the sugar-coated pomegranate arils into the sterilized jar, filling it layer by layer.
Step 8
Finally, pour the remaining sugar evenly over the pomegranate arils in the jar. Make sure the sugar completely covers the arils, then gently press down with your hand or a spatula. This helps prevent mold from forming on top during fermentation and ensures the sugar dissolves properly, allowing the pomegranate’s flavor to infuse deeply. Let it ferment for at least 1-2 weeks for the best taste.
