How to Make Pomegranate Syrup at Home (Plus Benefits, Uses & Colour Inspiration)

Pomegranate syrup is darker, moodier and more complex than most fruit syrups. Its colour — a deep crimson edging towards mahogany — feels earthy, rich and grounding. Making it at home allows you to control both its depth of flavour and its velvety sheen.

How to Make Pomegranate Syrup at Home (Plus Benefits, Uses & Colour Inspiration)

In this guide, you’ll learn how to make pomegranate syrup from scratch, explore its benefits, discover how to use it, and understand why its colour makes such a visual impact.

What Is Pomegranate Syrup?

Pomegranate syrup is made by slowly reducing pomegranate juice until thick and glossy. It is often sold as pomegranate molasses, particularly in Middle Eastern and Mediterranean cooking.

Because it is highly concentrated, it is used in very small amounts.

What Is Pomegranate Syrup?

The Visual Appeal of Pomegranate Syrup

Pomegranate syrup has a dark, almost ink-like sheen that adds visual weight to dishes. A single drizzle can create contrast, depth and drama.

It pairs beautifully with:

• Neutral stoneware and ceramics

• Warm white or grey linen

• Roasted vegetables and grains

• Wood, marble and earthy textures

Benefits of Pomegranate Syrup

• Rich in antioxidants – naturally high in polyphenols

• Supports heart health – associated with healthy circulation

• Anti-inflammatory properties – traditionally used in savoury dishes

• Digestive support – gentle acidity can stimulate digestion

• Intense flavour with less sugar – a little goes a long way

How to Use Pomegranate Syrup

• Whisked into salad dressings and vinaigrettes

• Drizzled over roasted aubergine, squash or carrots

• Added to marinades for vegetables or tofu

• Used sparingly in cocktails or mocktails

• Swirled into yoghurt or spooned over fruit

Pomegranate Syrup drizzled over roasted aubergine

How to Make Pomegranate Syrup at Home

Ingredients

• 1 litre 100% pomegranate juice

• Optional: 1–2 tbsp sugar or honey

• Optional: a squeeze of lemon juice

How to Make Pomegranate Syrup at Home

Method

1. Pour the juice into a wide saucepan.

2. Bring to a gentle simmer and cook uncovered for 45–60 minutes.

3. Stir occasionally until reduced by about two-thirds and syrupy.

4. Taste and adjust with sugar or lemon if needed.

5. Cool completely before transferring to a glass bottle.

Aesthetic tip: Stop reducing while the syrup still flows easily — it thickens further as it cools and retains a richer colour.

More Homemade Fruit Syrups to Try

If you prefer brighter, sharper flavours and lighter colours, cranberry syrup may be a better fit.

• Cranberry Syrup – fresh, vibrant and ruby-red 👉 Read: How to Make Cranberry Syrup at Home (Plus Benefits, Uses & Colour Inspiration)

Final Thoughts

Pomegranate syrup is restrained, rich and visually powerful. Its deep crimson colour and complex flavour make it ideal for savoury dishes, slow cooking and carefully styled food moments.

Pomegranate Syrup FAQs

1. Is pomegranate syrup the same as pomegranate molasses? They are very similar. Pomegranate molasses is usually a more concentrated version, sometimes with added sugar.

2. How long does homemade pomegranate syrup keep? Stored in the fridge in a sealed bottle, it will keep for up to 1 month.

3. Can I make it without added sugar? Yes. Pomegranate juice naturally contains sugars, though the syrup will be more tart.

4. Why is my pomegranate syrup bitter? Over-reduction or very sour juice can increase bitterness. Reduce gently and taste as you go.

5. Can pomegranate syrup be used in sweet dishes? Yes, in small amounts it pairs beautifully with yoghurt, fruit and desserts.