Pomegranate Syrup Revisited

A few weeks ago we finally tried making our own pomegranate syrup, or nar ekşisi.  I've written about this delicious staple of our household's diet before, so click here and here if you want a little history of our love affair with this condiment.  

C bought 15kg of pomegranate from a small local grocer's for about 20 Turkish Lira, a bargain in Istanbul, and one Sunday afternoon after brunch, we put our friends to work peeling the lovely fruit!  There's nothing like good company and conversation to make a job fun and easy!

We then squeezed the juice out of the seeds, drinking several glassfuls of the sweet-sour juice in the process.  (Hint: if you're careful about separating all the white pith from the fruit, you don't get any of the bitterness that comes with pressed pomegranate juice, where an entire half fruit is simply squeezed.)


We lit the mangal and let the juice condense in a cast iron pot for several hours, until it reached the consistency we wanted.  15 kg of pomegranate produced 1 Litre of pomegranate syrup, which explains why the pure stuff is so expensive and difficult to find!