Berries with Homemade Pomegranate SyrupFresh blueberries and dried cranberries make this delicious dessert an antioxidant powerhouse. We use dried cranberries, as their relatively mellow flavor pairs perfectly with the blueberries. Look for the ones without added sugar for an exceptionally healthy treat. Our homemade pomegranate syrup is delicious over berries but amazing drizzled over your favorite morning pancakes, waffles, or French toast.
Yields: 4 servings | Serving Size: 2/3 cup | Calories: 88 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 2 mg | Carbohydrates: 22 g | Dietary Fiber: 3 g | Sugars: 17 g | Protein: 1 g | SmartPoints: 5
- 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
- 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.
- 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.
- NOTE: Pomegranate Syrup is great served over pancakes, French Toast, or waffles.
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