Saturday, October 15, 2011

Pom Syrup & Autumn Pom-arita

Little beads of garnet sweetness.

I am brimming with excitement to tell you about my pomegranate syrup....

As a girl, Grandma Irma always had pomegranates in the Winter.  We rarely got a taste because she hoarded them for herself, but now I don't blame her.  Those suckers are $2.99 a piece, and I probably won't make anything else with pomegranates this season unless I can get a better price than that.  Lest you think the price is because I bought organic produce at a fancy-schmancy store in Manhattan Beach, let me just say that I didn't get enough juice to fulfill my recipe (which I halved) and I shimmied over to Vons in Hermosa to buy more thinking they would be cheaper ~ and they were the same price.  Although, admittedly...the poms from Vons were juicier, redder, sweeter, and prettier.  Maybe...sometimes...once in awhile...there is something to be said for fruit grown with science.  But I digress.  Just look at this beautiful syrup:

I made much less syrup than I had originally planned because squeezing the juice was fairly time-intensive.  I adapted this recipe from's Pomegranate Sauce, but I increased sugar to make it thicker and more syrup-y.  My plan is to use this in vinaigrettes and cocktails.

Pomegranate Syrup:
2-1/2 cups pomegranate juice (5-6 Pomegranates)
3/4 cups sugar
1/4 cup freshly-squeezed lemon juice

Directions:  Mix pomegranate juice, sugar, and lemon juice in a preserving pan.  Bring the mixture to a boil, dissolving all of the sugar. Reduce the heat and simmer until the mixture is thickened.  It will be thicker than juice but less thick than syrup.  Makes 2 half pints.

Turned out beautifully - visions of holiday cocktails dance in my head...CosmoPOMitans...POMtinis...POMaritas...yummo! 
If this weren't taken with my BlackBerry 3.2MP camera you could totally tell how awesome this really is!

Autumn's I Just Made This Up Today POM-arita
2 oz. of your favorite Silver tequila
1 oz. simple syrup
1 oz. fresh lime juice (it's ok if you get pulp in it), about 1 lime
1 round slice of lime
2-3 Tbsp. Pomegranate Syrup
2-3 slices of 1 jalapeno
4-5 leaves fresh mint
a few pomegranate seeds

 Directions:  In a martini glass, muddle jalapeno and mint leaves.  Mix tequila, simple syrup, lime juice, and ice in a separate glass or martini shaker.  Stir or shake.  Pour the mixture from the martini shaker into the glass with jalapeno and mint.  For looks, I removed the mint leaves prior to pouring the tequila mixture.  Add 2 Tbsp. of pomegranate syrup.  Add 1 more Tbsp. according to taste and color.  Drop 4-5 pomegranate seeds into martini glass.  Use slice of lime and slice of jalapeno for garnish.

1 comment:

  1. The syrup looks so pretty in the jar and of course the cocktail looks awesome!