Pomegranate juice and syrup has gained great importance due to its health properties and consequently is now a highly demanded product. Effect of processing conditions on the quality of pomegranate syrup was evaluated. Citric acid, sodium benzoate, arabic gum and pomegranate peel extract were mixed with the pomegranate juice. The juice was concentrated until 42° Brix. Sugar was added to the concentrated juice in different manners (cold method, semi-hot method and hot method) to increase the syrup concentration to 62°Brix. Syrup samples were stored at room temperature for three months. Chemical composition, vitamin C, total phenolic content, antioxidant activity, colour and sensory evaluation of pomegranate syrup were determined during the storage period. Results showed that the total phenolic content (TPC) of pomegranate syrup ranged from 223.33 to 293.33 mg gallic acid/g sample. Antioxidant activity and TPC decreased gradually during the storage period. Obvious changes in L*, a* and b* values of pomegranate syrup were noticed, confirming the degradation of visual colour components of the syrup during the storage period. Sensory evaluation revealed that pomegranate syrup prepared with cold method was the most accepted while that prepared by hot method was the least preferred.