Berries with Homemade Pomegranate Syrup

What strikes me about this recipe is that all three major ingredients are rich in antioxidants. It is a powerhouse of nutrients! Blueberries, cranberries and pomegranates all rank high in the quantity of antioxidants present in each berry or seed. That is actually what I had in mind when I was putting together this very simple dessert (or breakfast if you want to start your day with it). I also wanted it to be something simple and quick enough to prepare in just few minutes. I have to face it. I already joined the ranks of the mothers whom I see rushing to the school with perennial flustered looks.

Making the pomegranate syrup requires a few minutes of your time. But that only entails simmering after you put them all together in the pan. Plus you can also use the pomegranate syrup anywhere and anytime. Just drizzle it on any food that you think it goes well with. It is goes perfectly well with everything anyway! Of course you can also buy the bottled ones but like with any kind of food, if you can do it effortlessly, then go for it because you get to keep the nutrients more in homemade ones.

For the recipe, you can scroll down or go to my post at Skinny Ms., a site where I create recipes. Skinny Ms. is a site about healthy living with recipes, tips and resources for a good and healthy lifestyle.


Berries with Homemade Pomegranate Syrup

Yields 4 servings  
  • 2 cups fresh blueberries
  • 6 tablespoons dried cranberries
  • 2 cups pomegranate juice, unsweetened
  • 1/4 cup coconut palm sugar or honey
  • 2 teaspoons lemon juice
  • 8 fresh mint leaves, 4 coarsely chopped and 4 left for garnishing
  1. In a medium pot, add pomegranate juice, palm sugar, 4 chopped mint leaves, and lemon juice. Bring to a boil over medium heat, reduce to a simmer and cook until a syrup consistency, approximately 45 minutes. Allow to cool before adding to a glass jar. Store in the refrigerator until ready to use.
  2. Add the blueberries, dried cranberries, and pomegranate syrup in a bowl. Distribute them in individual serving glasses. Top each glass with the remaining mint leaves. Refrigerate until ready to serve.
  3. NOTE: Pomegranate Syrup is great served over pancakes, French Toast, or waffles.

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