Pomegranate Syrup

Recipe from


Ingredients

4 cups pomegranate seeds (about 4 large)
3 1/2 cups sugar

Preparation

Combine seeds and sugar in a large glass bowl; cover and chill at least 8 hours.

Transfer mixture to a heavy nonaluminum saucepan; bring to a boil over medium heat. Reduce heat, and simmer 3 minutes.

Pour mixture through a cheesecloth-lined colander; press mixture against sides of colander with the back of a spoon to squeeze out juice. Discard pulp.

Pour juice into a 1-quart sterilized jar; cover with lid, and screw on band. Cool; store in refrigerator up to 2 weeks.

Note:

October 1996