Pomegranate recipe help

The only things which did well for me during the summer heat wave were my pomegranate bushes. The fruit will be ripe in about 3-4 weeks and it will be a bumper crop. In addition, one of my friends will be traveling during October and she wants me to go pick her 6 bushes. Last year I made jelly and I had enough to give out to all my relatives, friends and co-workers. I just checked and I still have 4 pints left.
Does anyone have any recipe suggestions?

Cordial?
Cocktails?
Syrup?
Salads?

I don't have actual recipes...just "genres" of a sort. :)

Recipes can easily be found online for syrup and pomegranate molasses, as well as for grenadine. The Spruce Eats has terrific recipes.

I use the arias in my green salad and in smoothies. I have made pomegranate wine (delicious) and whether I juice or make jelly, I dehydrate the hard seeds left because when ground they add a powerful nutrition and tart flavor to stews and smoothies. Hard to grind them fine though. The juice alone is wonderful. I have frozen the arias in ziplock bags and kept them up to a year.

>3 MrsLee: Thank you, I have found recipes for the syrup and molasses. I don't have a good idea of what to make with the syrup or molasses so I was hoping someone could make some recommendations.
I do freeze the juice but I don't have a lot of space in my freezer.
Your suggestion of grinding the hard seeds is interesting, I don't eat the arias whole/raw because I broke a crown on one two years ago. What do you use to grind them with?

>4 catseyegreen:

I don't have a good idea of what to make with the syrup or molasses

Here's a recipe for fesenjen from the NYT: https://tinyurl.com/NYTFesenjen This one uses chicken, but I've also had it with duck, which is awesome.

>4 catseyegreen: I don't have a good idea of what to make with the syrup or molasses so I was hoping someone could make some recommendations.
Salad dressing! The local Iraqi foodtruck does a delicious "salad" called bathenjania with deep-fried aubergine (eggplant) chunks, cucumber, green pepper, tomato and onion, mixed with tangy pomegranate molasses. I cannot stress enough how good it is. Lebanese fattoush is also fantastic, and there are many recipes online, so you can see which one(s) appeal and don't require hunting down rare ingredients...

>4 catseyegreen: I mostly use mine for cocktails and mocktails. Salad dressing is a great idea. Look online for Middle eastern or Mediterranean recipes.

I made the Fattoush this weekend. I marinated chopped cucumber, tomatoes, bell pepper and red onion in the dressing and then piled it on top of shredded romaine lettuce. I used fried strips of tortilla instead of pita bread. It was quite yummy, I need to hang on to that one.

Saturday I went to the library and hunted down all the cookbooks on Middle Eastern, Turkish etc cooking. All 5 of them (sigh). Only one of them had pomegranate anything in the index so I brought that one home. I am going to see what Feast from the Mideast: 250 Sun-Drenched Dishes from the Land of the Bible has to offer me.

Paula Wolfert has a cookbook, The Cooking of the Eastern Mediterranean. It has a recipe for pomegranate molasses, as well as several recipes using it.

>8 catseyegreen: Glad you liked fattoush! Keep us posted about any other dish you try :-)