Pomegranates are the most amazing fruit which I could photograph all day every day. Those rich juicy and vibrant arils (yes, new word for me as well), just draw you in and they remind me of bubble wrap where you just want to squeeze them, ha ha.
I decided to makeup up a pomegranate syrup and test it out as a dressing for a salad. It was perfect with Lamb and my husband couldn't stop raving about it.
It is a really simple process the hardest part is removing the arils from the fruit. Let me just say, do not wear white or anything decent, definitely wear an apron and do make sure you clear your daughters art assignment from the kitchen bench before hand. Sorry Holly.
2 tablespoons of sugar
Juice of 1/2 a lime
Pinch of sea salt
Remove arils from pomegranate
Blend/blitz in a food processor
Strain through a muslin cloth or nut bag and retain the juice
(mine rendered about 3/4 of a cup)
Place all ingredients into a small saucepan and simmer gently. Cook down until around 1/4 of a cup.
Taste and check the balance of flavours. Sometimes you may need a bit more sugar depending on what you prefer.
Please note, it will cool a lot thicker than what you see in the saucepan. You don’t want it to get too thick otherwise it will be too much like a toffee consistency when cooled. This is a bit of trial and error on your part.