SCIROPPO DI MELOGRANO
250 ml alcohol 60°
250 g of fine granulated sugar
250 ml of water
juice of 1/2 lemon
POMEGRANATE - MELAGRANA
In Italy, giving a pomegranate and consuming it with the family on New Year's Eve is a good omen for the new year.
In ancient times, the pomegranate was a sacred plant symbol of fertility and wealth. With its many seeds it is a symbol of abundance, prosperity and health. The Persians considered it a symbol of invincibility. Its red color brings positive energy and vitality.
Its hard skin protects the sweet grains, which is why it is a symbol
of shelter and protection from the problems that
the new year could bring.
Use the pomegranate for table decoration on New Year's Eve.
If, on the other hand, you are invited, why not bring a plant as a gift, it will be the best way to wish luck, wealth and health
to the person who receives it.
To prepare this delicious and healthy syrup, get some well-ripe pomegranates without bruises. First, sterilize the jar and bottles by boiling them in water for at least 20 minutes. Leave them to cool in the pan and then dry them upside down on a clean tea towel. Proceed by putting all the ingredients required for the preparation of the alcoholic macerate on the work surface: alcohol and pomegranates.
Wash the lemon and brush the peel well. Rinse the pomegranates under running water, dry them with a clean cloth and then cut them in half. Shell the pomegranates and eliminate any mushy or moldy grains. Put the grains in a bowl and then sprinkle them with the juice of half a lemon. Let them rest for a few minutes then crush the grains with the prongs of a fork or the back of a spoon.
Transfer everything to an airtight jar. Add the alcohol at 60° and close tight. Shake the jar to mix everything well and then put it in a cool place and let it macerate for 1 week. Shake the jar containing the macerate every day.
For the preparation of the syrup: after the indicated maceration time, prepare the syrup: put the water in a saucepan, add the sugar and the lemon peel, mix well. the pot to the stove over medium heat. Boil the syrup for 5 minutes or until the sugar is completely dissolved. Turn off the heat and let it cool. Filter the macerate and press it with the prongs of a fork to obtain a thick juice. Let it run well. Pour the macerate into the syrup and mix everything with a wooden spoon.
Bottle the pomegranate syrup in bottles previously sterilized in boiling water and corked. Attach the label with the date and the name of the preserve. Serve the pomegranate syrup as a refreshing drink or aperitif diluted in mineral water with ice and also as a syrup for desserts and fruit tarts.