Гранатовый соус Наршараб / Pomegranate sauce Narsharab

Ingredients: 🔹2 liters of freshly squeezed pomegranate juice; 🔹1 glass of sugar; 🔹half a tablespoon of salt How to make: Filter the juice through a sieve into an enamel bowl. Then turn on the heat at full and bring it to a boil. Collect the foam. Turn down the heat and boil for 40-45 minutes. Periodically collect the foam and stir. We have to evaporate the sauce. The sauce should be reduced by about half. Add 1 glass of sugar and a half tablespoon of salt. As soon as there are a lot of bubbles, turn off the heat and cool the sauce. We get 500 ml of sauce out of 2 liters of juice. The “Narsharab“ sauce perfectly fits to meat, fish, kebab and grilled vegetables. Bon Appetit!