Raspado Rojo

Directions

1. 1
   Cut the pomegranates into quarters and remove the seeds.
2. 2
   Put the seeds in a saucepan, add the sugar, and muddle to extract the pomegranate flavor and form a puree.
3. 3
   Stir in the water and corn syrup.
4. 4
   Cook over medium heat, stirring, until the mixture is simmering and the sugar has dissolved.
5. 5
   Lower the heat and simmer, stirring occasionally, for 10 minutes.
6. 6
   Let cool to room temperature.
7. 7
   Strain through a fine-mesh sieve.
8. 8
   For each serving, mound about 1 cup of shaved ice in a serving dish.
9. 9
   Drizzle 6 to 8 tablespoons of the pomegranate syrup over the ice and serve immediately.