- 1 cup pomegranate juice
- 1 sprig fresh rosemary
- 1 pinch peppercorns
- 1 tablespoon honey
- 2 slices fresh lemon
- 2 medium fresh garlic cloves, peeled, halved
- 1 pinch sea salt
- 2 tablespoons extra virgin olive oil, or up to 3T.
Place all ingredients, except olive oil in a stainless or ceramic small pot. Bring to a boil, then reduce to medium heat. Reduce until 1/3 cups of liquid remains. (If it has reduced to far add a little more juice). Remove from heat and cool.
Strain into a small bowl and discard solids (pressing down on them).
Slowly whisk in 2 tablespoons of good olive oil. Will emulsify and thicken. Taste for proportions. If too tart, whisk in another tablespoon of olive oil.
Great served with roasted fish or poultry. I like to drizzle it over room temperature goat cheese.