If the pomegranate trend is over, we didn't notice. The Blue Cleaver test kitchen has seen many a pomegranate-related experiment of late, and particular affection has developed for the viscous, only slightly sweet syrup of the purple-pink fruit. It's found cheaply in Middle Eastern markets and can used in all kinds of preparations. Make pomegranate soda, pomegranate lemonade, and a fizzy pomegranate royale. Add to it sauces and lamb stews. Mix it with balsamic vinegar and a dab of maple syrup for a salad dressing. Put it on pancakes. Marinate lamb or poultry in it. Dribble it on a slice of angel food cake.

It's not too hard to make your own pomegranate syrup, and it'll taste better than the bottled stuff, too. Just reduce fresh pomegranate juice over low heat until you reach your desired consistency. You might add ginger, cardamom, star anise, and other spices for flavor. One caveat: it'll burn easily, so keep heat low and watch it closely.

Baroody brand syrup is available for $1.99 for 10 fl oz at Trade Fair Supermarkets in New York. The Sadaf brand is available online for $9.99 for 12.7 oz at ChefShop.com.