1 1/2 cup pomegranate seeds (about 1 pound)

2 cups sugar

1/2 cup water

Combine ingredients in food processor and process briefly to break up seeds. (The mixture does not need to be smooth.) Transfer to a jar or sealed container and place in a cool, dark place for 3 days. Do not refrigerate.

After 3 days, strain the mixture through a sieve, allowing the liquid to drip through. The process can take about 30 minutes.

Transfer to a medium saucepan. Bring to a boil over low heat. Remove from heat and cool to room temperature before using.

Store in the refrigerator for up to 6 months.

Makes about 2 cups.

2 thoughts on “Grenadine

    Bring on the Pomegranates! « Three Points Kitchen said:
    October 5, 2010 at 8:03 pm

    […] the pomegranates at the base of this mixer are abundant in markets right now. Here’s one Grenadine recipe, and a couple ideas for how to use it […]

    Grenadine, Take Two « Three Points Kitchen said:
    February 20, 2012 at 3:16 pm

    […] Dave has been searching for a good grenadine recipe that uses pomegranate juice instead of the fresh pomegranate version posted previously, and comes up with this super simple syrup  from the book Boozehound: On the […]

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