Yield: 2 Servings
|2 cups||Pomegranate juice|
In an enameled saucepan, bring pom- egranate juice and sugar to a boll, stirring, and simmer the syrup for 5 minutes, skimming the froth. Let the syrup cool and strain it through an enameled colander, lined with a double layer of rinsed and squeezed cheese- cloth, into a nonmetallic bowl. The syrup may be stored in a sealed jar in the refriger- ator for 2 to 3 weeks or frozen. Makes about 2 cups.
Recipe by: Arizona Magazine 10/94 Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@...> on Jan 06, 1998