Pomegranate Syrup

1. 1

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

2. 2

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

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.