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Source: Barbecue Bible--Steve Raichlen
|8 to 10||pomegranates, ( for 4 cups juice|
Cut the pomegranates in half, juice them on a citrus reamer. You should have 4 cups. Strain the juice into a large wide heavy saucepan and ad the sugar.
Bring the juice to a boil, reduce the heat and cook the pomegranate juice at a brisk simmer until dark, thick, syrupy,. And reduced by two-thirds, 15 to 20 minutes. Transfer the pomegranate syrup to a sterile bottle or jar. It will keep for 2 months in the refrigerator.
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