Simply Sweet Pomegranate Syrup
Drizzle this tangy syrup over pound cake or ice cream, or add a dash to cocktails. To package, wrap rice-paper tape (also called washi tape) around the top or bottom of an apothecary bottle for a quick embellishment. Tie a gift tag to the neck of the bottle with twine.
1 ½ cups water
1 ½ cups sugar
¾ cup pomegranate juice
1. In a medium saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved. Reduce heat and boil gently, uncovered, for 5 minutes more or until reduced to 2 cups. Stir in pomegranate juice; cool. Transfer syrup to a covered storage container. Refrigerate up to 2 weeks.
From the Test Kitchen
Rosemary variation: Add a sprig of rosemary to the water and sugar mixture. When mixture has reduced, remove and discard.
Orange Flower Water Variation: Add 1/2 teaspoon orange flower water along with the pomegranate juice.