Grenadine Syrup
By: Sarah Chappell
Published: Friday, February 12, 2010 - 3:37am

Ingredients




2 1/4 pounds pomegranates
1 pint water
sugar

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.

About


Adapted from a recipe by Peggy Filippone.