pomegranate syrup

When I went FitBloggin’ last March not only was I able to meet some fabulous bloggers who are now my friends (or ‘blends’ as Caitlin calls them), but I was also able to meet some great companies. Among them was POM Wonderful.

After the conference, I was contacted by them asking if I wanted some juice. Of course, I said, yes! Unfortunately due to some server problems, I received the juice right before I left for Italy, but I knew I wanted to make something quick so a syrup was born.

This syrup is now a staple in my refrigerator. On top of oatmeal, waffles, as a sweetener in my tea or even mixed with some fresh mint and lime… yup, mojito season so why not a pomegranate mojito? I’ll be posting that one soon, don’t worry! I haven’t tried it yet, but I think this could also be great over grilled pork chops or as part of a marinade. Possibilities, possibilities!

Plus, known as a superfood, pomegranates boast many nutritional benefits. The most important is it’s antioxidant power. Did you know that it gives 4x the antioxidants that green tea will? It also helps to neutralize free radicals, which are unstable molecules that can damage the cells in your body and possibly lead to disease. Ick!

Because of these benefits, POM recently launched a line of bars, juice shots, pills and a recovery drink called POMx, trying to give the most nutritional value in small doses.

Whether you want it for the nutrition or for it’s flavor, just try it. I promise it won’t disappoint

Pomegranate Syrup (makes about 1 cup)

24 oz pomegranate juice

2 tablespoons honey

1 cinnamon stick for fall/winter (or a 3″ strip of lemon peel for spring/summer)

Directions

1. Pour the juice, honey and cinnamon stick into a small pot. Whisk to combine and heat over medium heat.

2. Bring to a boil and let it reduce by at least half. I let mine go longer until I got a little under a cup, but it all depends on the thickness you like.

3. Enjoy!

Tagged as: condiment, fruit, pomegranate