Recipes

Method:

In a pot place the pomegranate seeds, 600 grams of sugar, the cinnamon stick, the vanilla syrup, and the water. Simmer for about 20 minutes (do not boil for too long or the pomegranates will completely dissolve).  Remove from the heat and let the mixture cool while still covered. Leave the pot in the fridge for a day.

The following day remove the pot from the fridge and place it back on the heat. Add the rest of the sugar and the lemon zest and simmer for another 15-30 minutes, until the syrup has thickened. Pour it into sterilised glass jars while still hot, and seal quickly with a cap. Turn the jar upside down for about 10 minutes to seal the cap well. If left unopened the jar can be preserved at room temperature, and if opened it can be preserved in the fridge for several months.