INGREDIENTS

INSTRUCTIONS

*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 two 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: About 2 cups.  Keeps in either the refrigerator or, after canning,
in the pantry for at least a year.
The author writes: "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."
From "Fancy Pantry" by Helen Witty.  New York: Workman Publishing Company,
Inc., 1986.  Pp. 280-281.  ISBN 0-89480-037-X.  Posted by Cathy Harned.
From: Cathy Harned
Posted to MM-Recipes Digest V4 #092 by r-reed@juno.com (R. Reed) on Apr 03,
1997

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