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Pomegranate vinegar

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Ingredients for 2 servings:

  • 2 pomegranates
  • 50 ml grenadine (pomegranate syrup)
  • 500 ml white wine vinegar, mild

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

a special vinegar

Split open the pomegranates, scoop out the seeds from between the skins, place them in a tall mixing bowl, and blend until smooth. Pour the juice through a fine sieve or cheesecloth and bring to a boil briefly. Stir in the vinegar and pomegranate syrup, immediately fill the bottles, and seal tightly. Let the vinegar steep for at least 24 hours before gifting it in attractive packaging. It’s perfect for salad vinaigrettes and for leaf salads with various cheeses as a starter or dessert.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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