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Homemade Pomegranate Syrup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.747
Energy (kCal)1074.9
Carbohydrates (g)266.9834
Total fats (g)1.4442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare fresh pomegranate juice: | 2. For 2 cups of juice, cut 4–6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. | 3. Combine juice and 1 cup of sugar in a small saucepan; bring to a boil. | 4. Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently. | 5. Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pomegranate juice 2 cups 268.92 65.3874 0.747 1.4442
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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