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Pomegranate syrup | Coris Cooking Channel's recipe transcription

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Ingredients

Pomegranate (large and small) : 2-3 pieces (approx. 170g of flesh)
Granulated sugar : Approximately 50g (30% of the amount of pulp)

Time required

20minutes

Procedure

1) Take out the pulp of the pomegranate 00:22
Pour water into a bowl and remove the pomegranate pulp in the water. Rinse the flesh in water to remove some white cotton.
2) Add granulated sugar and heat 01:32
Put in a hand pan, add granulated sugar, heat over low to low medium heat, mixing with a rubber spatula.
3) Boil down 02:25
When the juice comes to a boil after heating, remove the lye and boil down. When the bottom of the pot is smooth, the bottom of the pot can be seen quickly.
4) Strain in a colander 02:52
Open it in a colander and strain it thoroughly with a rubber spatula. Take the pomegranate on the back of the colander and mix it well.
5) Put in a storage jar 03:37
Put it in a storage jar, cool it at room temperature if it is hot, and store it in the refrigerator when it cools.

Point

・ If the pomegranate is cracked, break it as it is. If it is not cracked, cut the upper part with a kitchen knife and make about 3 cuts on the side, then break it to make it easier to take out the flesh.
・ Weigh the flesh of the drained pomegranate and weigh the granulated sugar according to the weight.
・ Be careful, especially if the heat is too strong at the beginning or if the mixing method with a rubber spatula is weak, the sugar will burn and become caramelized.
・ If you want to store for a long time, we recommend freezing or degassing.
・ When storing in a freezer, stuff the jam in a tapper, wrap it tightly, cool it at room temperature, cool it, and then store it in a freezer. If it is frozen, it will be stored for a long time, and even if it is frozen, it will not harden, so it is delicious to scoop it with a spoon and sprinkle it on yogurt.