Grenadine Syrup

Ingredients

2 1/4 pounds pomegranates
1 pint water

Preparation

1
Separate the pomegranate seeds from the membranes and skin.
2
In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes.
3
Strain through cheesecloth into a bowl, pressing the juice from the seeds. Discard seeds.
4
Measure the strained pomegranate juice and add an equal amount of sugar.
5
Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
6
Cool to room temperature. Store in the refrigerator.

Tools

 



About

Adapted from a recipe by Peggy Filippone.

Yield:

12.0 servings

Added:

Friday, February 12, 2010 - 3:37am

Creator:

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