Pomegranate Syrup with Yogurt & Honey
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Flashback to 2006, Rhodes, Greece.
Imagine being served a cool bowl of Greek yogurt- drizzled in honey with walnuts sprinkled on top- on a scorching hot morning as a mere part of a massive breakfast that your impossibly generous innkeeper host will serve to you each day. (If you ever go to Rhodes, which I think you must, stay here.) (But really- Nina, who runs the little hotel we stayed at, made insanely massive breakfasts. The Husband would take the ham and egg and cheese sandwiches she’d make, as like the 6th course of maybe 150, to the beach for a lunch later on each day. The sun would bake the foil-wrapped sandwiches into Monte Cristos. Perfect. We don’t know how Nina made a profit at her inn with breakfasts that big.)
Other than baklava (which I love, love, love), I’ll take this simple Greek treat of honey & walnuts on yogurt any day of the week. I recently made the most delectable Pomegranate Orange and Almond Cake and used the syrup for that wonder of a cake on this yogurt ‘dessert’ as well. It’s easy, and fast, and tasty. All you have to do is actually find the pomegranate molasses at the grocery store, and you’re set. Good luck with that :).
Adapted from my Pomegranate Orange & Almond Cake recipe…
1/2 cup freshly squeezed orange juice (from about 1 orange)
1/2 cup pure pomegranate juice
1 tablespoon pomegranate molasses
2 tablespoons honey
- In a small sauce pan over medium heat, gently simmer all ingredients, stirring, until honey dissolves and syrup reduces to about 1/2 cup, (about 5- 8 minutes).
- Allow to cool slightly before serving over Greek yogurt (add additional honey and walnuts).
Tips:
- Want a thicker syrup? Cook longer…
- Want a thinner syrup? Cook for less time…
- Make sure you use Greek yogurt, not regular yogurt. Greek yogurt has a totally amazingly thick texture that regular yogurt can’t compete with.
- Enjoy!
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