Pomegranate Syrup

Greek Yogurt Cheesecake

Greek Yogurt Cheesecake 1200 800 Round Pond Estate

This Greek Yogurt Cheesecake would leave even Persephone wanting more. Deliciously creamy with the sweet-tartness of pomegranates, it’s a beautiful dessert fit for the gods.

1 ½ cup graham cracker crumbs, finely ground
½ cup butter, melted
1 cup sugar
2 tsp powdered gelatin
1 ½ Tbsp water
1 ½ lbs cream cheese
1 ½ cups plain Greek yogurt
2 tsp lemon juice
1 tsp vanilla extract
½ tsp salt
1 cup, plus 2 Tbsp Round Pond Pomegranate Syrup
1 cup pomegranate seeds
¼ cup pomegranate juice

Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a mixing bowl and toss together until all of the butter is absorbed by the graham cracker crumbs.  Place that mixture into a 9″ springform pan and press it evenly into the bottom.  Take care not to go up the sides of the pan with the crust.  Place the pan in the refrigerator for at least 2 hours.

To make the filling, in a small mixing bowl add gelatin and 1 ½ tablespoon water and set aside to allow to swell.  In a food processor combine cream cheese, yogurt, ¾ cup sugar, lemon juice, vanilla, salt, and 2 tablespoons syrup, and pulse until completely smooth.  Place the bowl with the gelatin over a double boiler and start to stir until the gelatin dissolves.  With the food processor running, slowly add dissolved gelatin until incorporated.  Pour filling into prepared crust and chill for at least 6 hours.

Place pomegranate seeds and 1 cup pomegranate syrup and juice in a pan and heat on medium until the mixture comes to a simmer.  Chill and reserve.  Remove the outside of the springform pan, slice the cheesecake into the desired number of slices and top each slice with a couple of tablespoons of the pomegranate sauce.  Enjoy!

The Best Citrus Syrup Cocktails

The Best Citrus Syrup Cocktails 1200 750 Round Pond Estate

We asked our favorite Napa Valley mixologists to play with our artisan fruit syrups, and here are the amazing cocktails they came up with!  Give them a try and let us know which one is your favorite in the comments below.  Cheers!

London Calling 
by Duane Rodrigues

Cherry Lemon Bomb
by Andrew Imbach

Blood Moon Old Fashioned
by Roy Barnes

Pomegranate Napan
by Brandon Macer

Bloody Corpse Reviver
by Mike Schneiders

Pom Pom Martini
by Roy Barnes

Meyer Lemon Collins
by Jason Withrow

Pomegranate Tom Collins
by Andrew Imbace

Dirty Ancho Blood Orange Margarita
by Brandon Macer

Pomegranate Tom Collins

Pomegranate Tom Collins 1200 750 Round Pond Estate

Our Pomegranate Syrup gives a vibrant hit of color and a new dimension of taste to the classic Tom Collins.

1.5 oz Tanqueray Gin
1 lime
1/2 lemon
0.5 oz Round Pond Pomegranate Syrup
soda water

Put all ingredients into cocktail shaker, shake well. Pour in a tall glass over ice, top with soda water and finish with a twist of lime peel.  Enjoy!



Recipe compliments of Andrew Imbace of Napa, CA.

Pom Pom Martini

Pom Pom Martini 150 150 Round Pond Estate

Reminiscent of a Venetian Spritz, this gorgeous martini cocktail is fizzy, sour, and sweet.

1.5oz Titus Vodka
.75 oz Cointreau
splash of lime juice
1/2 tsp Round Pond Pomegranate Syrup
1 oz Prosecco

In martini glass, pour Prosecco in first to coat glass. In a cocktail shaker full of ice, pour in vodka, cointreau, lime juice and syrup, shake well. Pour into martini glass and finish with twist of lime.  Enjoy!


Recipe compliments Roy Barnes of Napa, Ca.

Pomegranate Napan

Pomegranate Napan 1200 750 Round Pond Estate

Your favorite flavors convene in this gorgeously simple and sophisticated cocktail: pomegranate, lime, and orange.

2 oz. Vodka
.5 oz Cointreu
1 oz. Round Pond Pomegranate Syrup
.5 oz fresh lime juice
Flaming orange zest garnish
7 oz. Coupe or Martini glass

Take your mixing glass pour in vodka, Cointreu, Round Pond Pomegranate Syrup top with ice and shake it like crazy for 30 seconds, then strain into a chilled martini glass.  Garnish with a lime wedge on rim.  Enjoy!


Recipe compliments of Brandon Macer of Napa, CA.

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