Please note that the waffle batter chills in the refrigerator overnight (not accounted for in the timing above), so plan accordingly. I used orange zest in this recipe, but lemon zest would be great, too. I think it’d also be interesting to experiment with the vanilla extract and use almond instead. You could also omit the extract altogether if you’d prefer.

Slightly adapted from Better Homes and Gardens

Make the pomegranate syrup: Combine juice and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until mixture is reduce to one cup. Stir frequently. Remove from heat and cool. Store in a tightly closed car. This will last in your refrigerator for up to two months!

Make the waffles: In a large bowl, stir together the flour, sugar, yeast, vanilla and salt. Add in the milk, eggs, and oil and beat with an electric mixer until thoroughly combined. Cover the batter loosely with plastic wrap or a tea towel and chill overnight or up to 24 hours.

Stir the batter before using. Preheat and lightly grease your waffle maker. Pour about 3/4 cup batter onto  waffle iron and close lid quickly; do not open until done. Follow the manufacturer’s instructions for your particular waffle iron. When done, use a fork to lift waffle off the grid. Repeat with remaining batter.