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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A sweet‑tart pomegranate syrup made by reducing juice to concentrate sugars.
Origin: Persian and Ottoman (19th century (French adoption)) — Middle East
See full technique reference →During reduction, water evaporates, raising sugar concentration from ~10 % to ~30 % w/w, which increases viscosity and lowers water activity to ~0.8, inhibiting microbial growth. The acid content rises proportionally, lowering pH to ~3.5–4.0 and stabilizing color. Temperatures above 100 °C can caramelize sugars and degrade tartaric acid, altering flavor.
Primary Reaction
Evaporation of water from pomegranate juice, concentrating sugars and acids.
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Key Variables