Pomegranate Syrup—"Grenadine"

Makes one pint of grenadine

2-3 lbs. of pomegranates (depending on the size, should make 2 cups of juice)
2 cups of sugar

First, cut the crown off each pomegranate and score the sides. Soak in water for about 10 minutes. Remove the seeds while keeping your hands under water to avoid a mess.

Scoop the seeds out of the water and squeeze the juice from the seeds using a cheesecloth. 2 to 3 pounds of pomegranates should make about 2 cups of juice. Add 2 cups of sugar to the juice and let stand for three days, loosely covered. Next, bring the mixture to a boil, simmer for 5 minutes, strain, and pour into sterilized jars and seal. (Hot water bath the jars.)

The syrup may be used diluted with cold water to taste. Four parts to one part (grenadine) is the ratio used for most cocktails.

Enjoy!!