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Ingredients55 m servings 44 cals
Original recipe yields 32 servings
- Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.
- Cook's Note:
- Syrup is being reduced by 2/3. If you can't temp it, you can reduce the syrup to 8 fluid ounces for the same result.
Per Serving: 44 calories; 0 g fat; 11.2 g carbohydrates; 0 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition