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Quick relay of my Pomegranate syrup. Callums not so keen on the seeds of this beautiful fruit and i completely get this, they can be a bit off- putting. Smush up the fruit whole before you cut it in half to remove the seeds (it makes de- seeding a lot easier). I added a touch of Balsamic Vinegar namely because i love the stuff and think it goes so well with tart, sweet flavours.

(Vegan, gluten free)
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  • 1 1/2 Pomegranate seeds and juice
  • 1/2 tea mug of raw cane Sugar
  • juice of 1 Lemon
  • tablespoon of Balsamic Vinegar
  1. Pop everything into a small pan and cook on a medium/ low heat for about 15 minutes, until the juice has reduced by a third
  2. Sieve into a clean jar, squishing the seeds with the back of a spoon to get all the excess liquid
  3. Keeps in the fridge for about a fortnight
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