High Fructose Corn Syrup Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that delivers something far more complex than a standard vegetable stock. The 100% pomegranate juice gives it a deep ruby color and a subtle tartness, while fresh ginger, turmeric, and black pepper layer in warmth that builds with every sip. A final steep with fresh mint leaves and optional lemon zest lifts the whole thing into something bright and almost floral before it's strained into a clean, glossy liquid. Store-bought broths and bouillons are notorious for sneaking in sweeteners like high fructose corn syrup, natural flavors, and additives that have no business being in something this simple ā making a homemade version like this one the smartest move for anyone keeping a close eye on labels. The apple cider vinegar adds a gentle acidity that rounds out the pomegranate without tipping into sweetness, and the aromatics do all the heavy lifting so nothing processed is needed. Use it as a base for soups, grains, or braised vegetables, or sip it warm on its own ā it's that good.
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Learn more āIngredients
6 servings
- 1 tbsp extra virgin olive oil
- 2 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 medium yellow onion, quartered
- 4 garlic cloves, smashed
- 1 tbsp fresh ginger, roughly sliced
- 1 tsp ground turmeric
- Ā½ tsp black pepper, freshly ground
- 1 cup 100% pomegranate juice
- 6 cups water
- Ā½ cup fresh mint leaves, loosely packed
- 1 tsp salt, or to taste
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest (optional)
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are softened and the onion edges are lightly golden, about 8ā10 minutes.
- 2
Add the garlic, ginger, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
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