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Pomegranate Syrups
By Melissa's Corporate Chefs

Pomegranate Syrups

2 cups Pomegranate seeds only
2 cups Sugar


Combine seeds and sugar in a non-reactive saucepan; stir to mix, crushing until you have a wet mass. Cover and let stand 12 – 24 hours to break down.
Bring to a boil over moderate heat, stirring constantly. Lower heat and simmer 2 minutes. Strain out seeds, pressing down with a spoon to extract juice.
Pour into a hot sterilized jar. Cover with a piece of cloth or clean towel until cooled. Remove cloth, cap tightly, then refrigerate. Use on pork, white fish or on desserts such as ice cream.