2 Pomegranates; md to lg *
1/2 c Water
2 1/2 c Sugar
* When choosing pomegranates, reject any with a brownish area on
the blossom end; such discoloration indicates the beginning of
spoilage and off-flavor.
Cut pomegranates open crosswise and pry out the fleshy crimson
seeds (the red part is actually the pulpy envelope around a seed),
using the tip of a blunt knife. Be careful not to include any
fragments of the cottony white pulp in which the seeds are
embedded, as it is bitter. You should have about 2 cups of seeds.
Using a food processor or blender, chop the seeds with the sugar
and water just long enough to make a rough puree. Don't attempt to
make a smooth mixture; it's necessary only to break open the pulpy
membranes.
Pour the puree into an earthenware or glass bowl; cover it with a
cloth. Let stand at room temperature for 3 days, stirring it daily.
If the weather is extremely hot, refrigerate the puree after
24 hours.
Line a sieve with dampened, very fine nylon net or two layers of
dampened fine cheesecloth and set it over a saucepan of
stainless-steel or other nonreactive material. Filter the
pomegranate syrup into the pot, allowing it to drip without
pressing on the pulp. This will take a few hours; you can speed
matters up by tying the cheesecloth lining of the sieve into a bag
and suspending it above the pot after the initial flow of juice has
slowed down. When all the juice has dripped through, discard the
seedy pulp.
Bring the syrup to a bare simmer (180°F) over medium-low heat, then
reduce the heat to very low and scald the syrup, using a
candy/jelly thermometer and watching to be sure you keep the
temperature below 200°F, for 3 minutes.
Skim off any foam, then funnel the syrup into a sterilized, dry
bottle. Let the syrup cool, then cap or cork the bottle (use a new
cork only) and store it in the refrigerator.
To seal the syrup for pantry storage, funnel it into hot, clean
half-pint canning jars. Seal with new two-piece canning lids
according to manufacturer's directions. Following the method for a
boiling-water bath, but keeping the water at simmering temperature
(190°F), process the jars for 15 minutes. Cool, label, and store.
Yield: 2 Cups
Keeps in either the refrigerator or, after canning, in the pantry
for at least 1 year.
"Delicate in flavor and ruby-red in color, pomegranate syrup is a
supporting player rather than a star. As such, it is much used as a
flavor-smoother and sweetener in both alcoholic and non-alcoholic
drinks; and it's also a pleasant topping for tart pineapple, peach,
or nectarine ice cream or sherbet. You might like to taste the real
thing: a lot of the 'grenadine' offered nowadays is compounded of
sweetening plus anonymous 'fruit' flavors rather than pomegranate
juice."
Recipe by Fancy Pantry by Helen Witty, 1986,
pp 280-281, ISBN 0-89480-037-X
