The high concentration of antioxidants give heart friendly pomegranates a reputation as a superfood including its rich vitamins.
Pomegranate syrup is an integral part of Turkish cuisine, especially Southern region of the country.
The pomegranate syrup is obtained by reducing its juice inorder to make the juice caramelized. This way you provide a thick, tangy, sour and a kind of sticky syrup.
With your home made version syrup, you can control the sweet ratio balance, as well as it has more rich and intense flavour according to the ready ones.
The pomegranate sour syrup (nar ekşisi) is highly used for dressing salads, sauces or roasts in Turkey.
500 gr fresh pomegranate juice (approximately 6 medium pomagranates)
Preheat oven to 180°C.
Try to find red grained pomegranates which are generally sour.
The simplest and easiest way to get pomegranate juice is to cut it into two pieces and press it with a fruit juicer. By this way, you do not need to sieve or filter, more over the juice is flavourful and very intense, preserving all the vitamins of the pomegranate.
Pour the pomegranate juice to a Pyrex pan.
Place a tray into the oven and put the Pyrex pan on it and bake until it is reduced by half for approximately two hours.
Pour the deep coloured syrup to a sterilized bottle and put it to the refrigerator.