Dilute it with water to get a refreshing juice which you can then garnish with rosemary and pomegranate seeds or use it as a pancake or ice-cream topping or even an addition to cocktails. When seeding the pomegranates just make sure that there’s no pith left behind as it makes the syrup bitter.

Pomegranate Syrup


  • 1 kg pomegranate seeds
  • 800 g sugar


  1. Place the pomegranate seeds in a pot and mash them with a potato masher.
  2. Combine with sugar and  mix thoroughly.
  3. Let it to rest for 48 hours, until the sugar has dissolved. Mix occasionally.
  4. Strain the syrup and store in sterilized bottles.

Recipe courtesy of Ana-Marija Bujić,