Categories: Beverages, Fruits, Syrups 
      Yield: 2 cups 
  
      2    Pomegranates, medium-large*       1/2 c  ;Water 
  2 1/2 c  Sugar                           
  
  *When choosing pomegranates, reject any with a brownish area on the blossom 
  end; such discoloration indicates the beginning of spoilage and off-flavor. 
   
  Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the 
  red part is actually the pulpy envelope around a seed), using the tip of a 
  blunt knife.  Be careful not to include any fragments of the cottony white 
  pulp in which the seeds are embedded, as it is bitter. You should have 
  about two cups of seeds. 
   
  Using a food processor or blender, chop the seeds with the sugar and water 
  just long enough to make a rough puree.  Don't attempt to make a smooth 
  mixture; it's necessary only to break open the pulpy membranes. 
   
  Pour the puree into an earthenware or glass bowl; cover it with a cloth. 
  Let stand at room temperature for 3 days, stirring it daily. If the weather 
  is extremely hot, refrigerate the puree after 24 hours. 
   
  Line a sieve with dampened, very fine nylon net or two layers of dampened 
  fine cheesecloth and set it over a saucepan of stainless-steel or other 
  nonreactive material.  Filter the pomegranate syrup into the pot, allowing 
  it to drip without pressing on the pulp. This will take a few hours; you 
  can speed matters up by tying the cheesecloth lining of the sieve into a 
  bag and suspending it above the pot after the initial flow of juice has 
  slowed down. When all the juice has dripped through, discard the seedy 
  pulp. 
   
  Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce 
  the heat to very low and scald the syrup, using a candy/jelly thermometer 
  and watching to be sure you keep the temperature below 200 F, for 3 
  minutes. 
   
  Skim off any foam, then funnel the syrup into a sterilized, dry bottle. Let 
  the syrup cool, then cap or cork the bottle (use a new cork only) and store 
  it in the refrigerator. 
   
  To seal the syrup for pantry storage, funnel it into hot, clean half-pint 
  canning jars.  Seal with new two-piece canning lids according to 
  manufacturer's directions.  Following the method for a boiling-water bath, 
  but keeping the water at simmering temperature (190 F), process the jars 
  for 15 minutes.  Cool, label, and store. 
   
  Yield: About 2 cups.  Keeps in either the refrigerator or, after canning, 
  in the pantry for at least a year. 
   
  The author writes: "Delicate in flavor and ruby-red in color, pomegranate 
  syrup is a supporting player rather than a star.  As such, it is much used 
  as a flavor-smoother and sweetener in both alcoholic and non-alcoholic 
  drinks; and it's also a pleasant topping for tart pineapple, peach or 
  nectarine ice cream or sherbet...You might like to taste the real thing: a 
  lot of the 'grenadine' offered nowadays is compounded of sweetening plus 
  anonymous 'fruit' flavors rather than pomegranate juice." 
   
  From "Fancy Pantry" by Helen Witty.  New York: Workman Publishing Company, 
  Inc., 1986.  Pp. 280-281.  ISBN 0-89480-037-X.  Posted by Cathy Harned. 
  From: Cathy Harned