Ingredients
Method
1.Cut pomegranates in half; squeeze juice from pomegranates using a citrus juicer; strain into large jug, you need 4 cups juice. Discard seeds (or save for another use).
2.Combine juices and sugar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer gently, uncovered, about 2 hours or until liquid is reduced to about 1 cup and is thick and syrupy.
3.Pour hot syrup into hot sterilised bottle; seal immediately. Label and date bottle when cold.
Keep an eye on the syrup towards the end of the cooking time; as it reduces, you need to reduce the temperature to maintain a gentle simmer. Use any leftover pomegranate seeds in salads or sprinkle over desserts.
Note
