Grenadine

1. 1

   Combine all ingredients in the bowl of a food processor and process briefly to break up the seeds. Transfer to a 1-quart Mason jar and set the jar aside for 3 days in a cool, dark place, but don't refrigerate.

2. 2

   Strain the contents through a fine sieve into a 4-cup glass measuring cup. Allow the liquid to drip through; this could take up to 30 minutes.

3. 3

   Transfer the strained liquid to a medium-size nonreactive saucepan. Bring just to a boil over low heat, about 10 minutes.

4. 4

   Remove from the heat and cool to room temperature before using. Store the Grenadine in the refrigerator, where it should keep for up to 6 months.

No additional tips available.