Recipe courtesy of The Kitchen
Pomegranate Maple Syrup
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 274
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 0 g
- Sugar
- 63 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 21 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 274
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 0 g
- Sugar
- 63 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 21 mg
Ingredients
Directions
- Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain.
- Serve warm or at room temperature.
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