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Spiced pomegranate syrup recipe

Spiced pomegranate syrup recipe

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  • Dish type
  • Dessert
  • Dessert sauces

This sweet and spicy pomegranate juice and red wine thick sauce or syrup is amazing with duck, or poured over waffles or pancakes.

1 person made this

IngredientsServes: 6

  • 180ml pomegranate juice
  • 180ml Shiraz or other dry red wine
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 tablespoon butter
  • 100g soft brown sugar, divided

MethodPrep:5min ›Cook:5min ›Extra time:10min cooling › Ready in:20min

  1. Combine the pomegranate juice, wine and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
  2. Melt the butter in a pan over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to the boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
  3. Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

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Shirley Tonic

Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Pearl Jones

A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits just right.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

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Recipe Summary

  • 3 1/2 cups cake flour, plus more for the pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups granulated sugar, divided
  • 1 1/2 teaspoons lemon zest
  • 1 cup unsalted butter, softened, plus more for the pan
  • 1 cup plain whole-milk Greek yogurt, at room temperature
  • 6 large egg yolks
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/2 lemon (seeds removed)
  • 6 cardamom pods
  • 1 cup heavy cream
  • Pomegranate Syrup

Preheat oven to 350°F. Generously butter and flour a 14-cup Bundt or 10-inch tube pan. Sift together cake flour, baking powder, and salt.

Place 2 1/2 cups of the sugar in a large mixing bowl or the bowl of a stand mixer. Sprinkle with lemon zest, and, using your fingers, rub into sugar. Add butter and yogurt, and beat with an electric mixer on high speed until light and fluffy, 5 to 8 minutes. (It will look broken and curdled at first, but that&rsquos okay.)

Add egg yolks and whole eggs, 1 at a time, beating well after each addition. Stir in vanilla. Gradually add flour mixture, beating on low just until incorporated. Pour batter into prepared pan. (Lift the pan a couple inches off the counter, and let it drop. Do this a few times to get rid of any air bubbles in the batter.)

Bake in preheated oven on center rack until a long wooden pick inserted in center comes out clean, 50 to 60 minutes, rotating pan after 40 minutes. Cool cake in pan on a wire rack 15 minutes.

While the cake bakes, bring water, lemon half, cardamom pods, and remaining 1/2 cup sugar to a simmer in a saucepan over medium-high. Simmer, stirring occasionally, until sugar dissolves, about 8 minutes. Remove from heat cover pan until ready to use.

After cake cools 15 minutes, invert onto a rimmed baking sheet, and remove pan. (Cake will be upside down.) Using a thin knife or wooden skewer, make about 16 slits or holes all over bottom of cake. Remove lemon half and cardamom pods from lemon-cardamom liquid, and discard. Gradually pour lemon-cardamom liquid over bottom of cake, 1/4 cup at a time, allowing it to soak into cake after each addition. Cool cake completely before inverting onto a serving platter, about 2 hours.

Whip cream until light and airy. Serve cake with Pomegranate Syrup and whipped cream.


Spiced Simple Syrup

First things first, I have some exciting news… My friend Kammie just released her first eCookbook this week! Healthy & Delicious: Single Serving Recipes is full of delectable treats that are small portions (who wants 11 cupcakes laying around the house? Certainly not I!), made using healthier ingredients and simple to make. I poured through my copy and I’ve bookmarked too many recipes to count. Lucky for me Lance claims he doesn’t have a sweet tooth so I can make a few of these treats all for myself

I urge you to go check it and get yourself a copy! Kammie is offering all of my readers 25% off (through October) if you use the code BLOG25 at checkout – visit Sensual Appeal to get it.

Now about this simple syrup…

On Monday I posted my new favorite martini recipe – Spiced Pear Martini, but in order to make it you need this very special ingredient.

Simple syrup is just that – simple . It takes mere minutes to make and is something kind of magical (the unicorn and glitter kind of magical, obviously). It basically just pot of water and some sugar, it’s stupidly easy – I promise.

In my opinion it’s essential to making a deliciously crafted cocktail. Sure you can make do without, but it makes drinks so, so much better. I wouldn’t dream of having people over for drinks if I didn’t have some simple syrup in my fridge..or maybe that makes me a drink snob? Only a little though, right?

To build on the amazingness that is simple syrup, I added some of my favorite fall spices to give it some flavor and warmth. I used whole spices and steeped them in the simple syrup to add flavor but without the grittiness you can get with ground spices.

I kid you not, this stuff is like crack. You’re going to want to sweeten everything with it. Everything. Cocktails, coffee, tea, oatmeal, yogurt, brushed onto cakes for flavor…the list goes on. It makes a little over a cup so store whatever you have left – it lasts about a month in the fridge.


Priority Sipping at Zeppelin Station in Denver

I grew up in Colorado, so I always think of it for the holidays. One of the great things that's happened since I first moved there and went to college in Denver, is that downtown has grown up as well. Check out the excitement when you stop by Zeppelin Station on the light rail for an assortment of eats, drinks, and fun. You can also try this Spanish-style GinTonic with seasonal garnish. The sachet of pure hibiscus infuses into the cocktail as you drink it.

Priority Sipping is a holiday take on a Spanish-style Gin Tonic from Zeppelin Station in Denver. Photo courtesy Zeppelin Station

Garnish with cracked green cardamom, Ceylon cinnamon, rosemary, grapefruit peel, and dried pure hibiscus.


How To Make An Old Fashioned Cocktail With Fall Spices

Get the complete ingredients list and instructions from the recipe card below.

  1. Combine the simple syrup ingredients, bring to a boil and let them steep on the stove for 30 minutes.
  2. Strain the syrup and store in the fridge until ready to serve.
  3. Combine the cinnamon spice simple syrup with water, bitters and bourbon in an ice-filled glass.
  4. Top with orange peel and a cinnamon stick for serving.

Expert Tips

  • Strain your simple syrup through a fine-mesh sieve or cheesecloth before refrigerating.
  • But don&rsquot toss those spices ! Add the leftover spices and some sliced citrus to a small pot filled with water and simmer on your stove for a wonderful and frugal simmering potpourri.
  • Combine all of your cocktail ingredients in a glass and give them a stir. Then add the ice last .

Delicious Variations

This Cinnamon Old Fashioned Cocktail is on point as is, but here are a few suggestions for mixing things up a bit

  • Use Whiskey &ndash A nice rye whiskey is a perfect replacement for the bourbon in this recipe.
  • Add Cider &ndash Replace the water in the cocktail with apple cider for an extra boost of fall flavors.
  • Try Rosemary &ndash replace the sprigs of thyme with a few sprigs of rosemary when making the simple syrup for a Winter Spiced Old Fashioned. Garnish with fresh cranberries and sprigs of rosemary.

Make Ahead And Storage

  • Make Ahead &ndash The simple syrup will keep for up to 7 days, so make it ahead and it will be ready for cocktails when you are.
  • Store &ndash This recipe makes more simple syrup than you&rsquoll need, so you can store it in the fridge for up to 7 days.

Can I Make This Kid Friendly or Without Alcohol?

If you&rsquove got kids or you prefer not to drink alcohol, everyone can still enjoy this essence of this fall cocktail. Combine a bit of simple syrup with sparkling water and top it with a piece of orange rind, a maraschino cherry, and a splash of the cherry juice from the jar. Serve it in a glass with a fun straw.

What&rsquos the Difference Between Whiskey and Bourbon

Bourbon tends to be slightly sweeter and a little smokier than whiskey, and although the process for distilling both whiskey and bourbon is similar there are some key differences.

Bourbon has to be derived from at least 51% corn. It also must be produced and stored in new charred-oak barrels within the United States for a minimum of 4 years. Whiskey can be made anywhere in the world and while it must also be stored in oak barrels, they do not need to be new or charred barrels .

Shaken or Stirred?

Ah, the age-old question popularized by James Bond. An Old Fashioned is a stirred cocktail, as is most any cocktail that contains only spirits. Juice cocktails are usually shaken. We do recommend that you combine all the ingredients in your glass before adding the ice for optimal flavor.

Serving Suggestions

More Recipes You May Like

Weight Watchers Points

There are 3 Blue Plan SmartPoints in one serving of this.

Thank you for reading my Old Fashioned Cocktail recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Fall Spiced Old Fashioned Cocktail And Fall Spiced Simple Syrup Recipe

Don&rsquot forget to tag #recipesfromapantry on Instagram or Twitter if you try Fall Spiced Old Fashioned ! It is really, really awesome for me when you make one of my recipes and I&rsquod love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.


Ginger Pomegranate Bourbon Cocktail

I’m cramming in one more festive holiday cocktail before New Year’s Eve. Just in case you are in need of a little boozy inspiration for the big night.

I’m calling it the “big” night but I should also throw it out there that I’m probably the lamest person ever when it comes to NYE. Although this year we do actually have plans that involve other people. Shocking, I know.

Some of our friends are coming over to our house for the evening. So according to my husband I’m not allowed to wear pajamas all night because, you know, that would be weird. Sad face. Kidding, kidding.

I am actually very excited since we were out of town for a solid week or so for Christmas and I haven’t seen all my lovely friends in what feels like ages.

So we celebrate. With champagne! And maybe a ginger bourbon cocktail?

And! I was allowed to use the “good” bourbon when I tested this recipe out for you.

You see, my father-in-law was “outraged” when he found out that I use my husband’s bourbon (you know, the good stuff he likes to drink) when I bake or cook.

Like for these caramels. Totally worth it. He tends to disagree with me on this point.

So he bought me a cheap bottle of bourbon that I’m supposed to use when I make recipes. I thought it was a gag gift but I’m pretty sure he was dead serious. Bourbon is important business after all.

So don’t worry, I was given the all clear to use the good kind this time since this is a drink. Although I feel like I maybe made the bourbon all girly here. But I’m going with it. It’s still a drink.

Additional Drink Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.


  • 3 1/2 cups cake flour, plus more for the pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups granulated sugar, divided
  • 1 1/2 teaspoons lemon zest
  • 1 cup unsalted butter, softened, plus more for the pan
  • 1 cup plain whole-milk Greek yogurt, at room temperature
  • 6 large egg yolks
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/2 lemon (seeds removed)
  • 6 cardamom pods
  • 1 cup heavy cream
  • Pomegranate Syrup

Preheat oven to 350°F. Generously butter and flour a 14-cup Bundt or 10-inch tube pan. Sift together cake flour, baking powder, and salt.

Place 2 1/2 cups of the sugar in a large mixing bowl or the bowl of a stand mixer. Sprinkle with lemon zest, and, using your fingers, rub into sugar. Add butter and yogurt, and beat with an electric mixer on high speed until light and fluffy, 5 to 8 minutes. (It will look broken and curdled at first, but that&rsquos okay.)

Add egg yolks and whole eggs, 1 at a time, beating well after each addition. Stir in vanilla. Gradually add flour mixture, beating on low just until incorporated. Pour batter into prepared pan. (Lift the pan a couple inches off the counter, and let it drop. Do this a few times to get rid of any air bubbles in the batter.)

Bake in preheated oven on center rack until a long wooden pick inserted in center comes out clean, 50 to 60 minutes, rotating pan after 40 minutes. Cool cake in pan on a wire rack 15 minutes.

While the cake bakes, bring water, lemon half, cardamom pods, and remaining 1/2 cup sugar to a simmer in a saucepan over medium-high. Simmer, stirring occasionally, until sugar dissolves, about 8 minutes. Remove from heat cover pan until ready to use.

After cake cools 15 minutes, invert onto a rimmed baking sheet, and remove pan. (Cake will be upside down.) Using a thin knife or wooden skewer, make about 16 slits or holes all over bottom of cake. Remove lemon half and cardamom pods from lemon-cardamom liquid, and discard. Gradually pour lemon-cardamom liquid over bottom of cake, 1/4 cup at a time, allowing it to soak into cake after each addition. Cool cake completely before inverting onto a serving platter, about 2 hours.

Whip cream until light and airy. Serve cake with Pomegranate Syrup and whipped cream.


Sumac-Spiced Chicken with Pomegranate Glaze Recipe

This post is sponsored by Moink Box. All opinions are my own.

‘Tis the season for entertaining! I know many people toss aside the clean eating when they invite friends over for a dinner party, but I am not that way. I love the opportunity to share healthy food with those I care about. And I also notice that more and more people are trying to eat “better” and are relieved when they don’t have to eat outside whatever plan they have committed to. I recently had a dinner party and everything I made was fresh and whole foods-based, nothing heavy or over-the-top. My friends were delighted to leave feeling satisfied, but not regretful!

This pomegranate-glazed chicken dish is a new favorite for weeknight dinners and company alike. And it passed the Mr. Picky test, so I know I could serve this to kids as well. As you know, I am a big fan of Moink Box, which I have been subscribing to for over a year. You can read up about the inspiring story behind Moink here. The company is both a source for humanely-raised and ethically-sourced meats and fish for the consumer, as well as an outlet for grass-based farmers to sell their proteins. I really struggle with the idea of buying organic meat and poultry from the supermarket when I know it’s from a mega farm. But I also don’t have time to run around visiting local farms as much as I love the idea of that.

Moink boxes are customizable which is key for me since we don’t eat pork or lamb. So I was easily able to swap those out for wild salmon and chicken, which are my favorite animal proteins. Everything comes frozen, which is awesome for working mamas, like me. No time to run to the grocery store? Pull it out of the freezer. But the most important thing is that all the proteins are grass-fed/pastured/wild, humanely-raised without antibiotics on small farms. You can see the contents of my Moink Box above. My other recipes using Moink proteins include Greek-style Chicken Paillard, Persian Fesenjan, and Brown Butter Miso Salmon.

This recipe I love for both a fall/winter dinner entree or in smaller form (1 cube chicken + veg on a small skewer or toothpick), as an hors d’oeuvre. Sumac is found in the spice section of the market and has a lovely tart flavor. It pairs beautifully with pomegranate which is in season right now. I love pomegranate molasses – a thick, reduced syrup made from pomegranate juice. I ended up eating these skewers over cauliflower rice and drizzling the pomegranate sauce heavily over everything! Since Moink also sells beef and lamb, I think you could swap either meat for chicken here. In fact, I think lamb would work the best!

Photography by Devon Francis

Moink is running this special through Cyber Monday: Give One, Get One. When you gift a Moink box this weekend, you get $159 in Moink Moo-la for your own box in January! I think a Moink Box subscription makes a great holiday gift for all the tender-hearted carnivores in your life!


Holiday Fruit Salad with Spiced Vanilla Bean Syrup (Paleo)

There’s nothing better than a bowl of fresh fruit to break up the assault of overly rich foods we so joyful indulge in around the holidays, but all too often fruit salads are treated as an afterthought. They’re simple and refreshing but not terribly interesting or festive.

With the bounty of summer stone fruits and berries long behind us many fruit salads during the rest of the year contain little more than some bland chunks of honeydew or cantaloupe and a few red grapes, so it’s little wonder we don’t often think to add them to our holiday dinners and brunches. But this gently spiced fruit salad may have you re-thinking their potential.

This holiday fruit salad is filled with crunch, color and seasonal spices. On a brunch or dinner table filled with rich casseroles and a parade of desserts it offers a welcome opportunity to pause and refresh our palates.

It’s a wonderful mix of contrasting tastes and textures with crisp apples, juicy pears, sweet persimmons and tart pomegranate seeds, but it’s the spice infused syrup that takes it from simple to special.

I’ve used Fuyu persimmons (the squat round ones) for their firm flesh and sliced them thinly along with two kinds of pears and the prettiest pink inside apples.

The syrup calls for vanilla, cinnamon and star anise, which adds a sweet and spicy complexity with just a hint of licorice to the fruit and is a natural complement to the dishes you’re probably making anyways around this time of year.