Pomegranate Syrup

Directions

1. 1
   Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat.
2. 2
   Pulp or pinkish scum will form on top; its fine.
3. 3
   Do not boil hard or the juice will foam up and spill over.
4. 4
   Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup.
5. 5
   It will produce glossy pink bubbles that are hard to stir down.
6. 6
   It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
7. 7
   For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes).
8. 8
   The syrup will hold in the refrigerator for about three months.