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CATEGORY CUISINE TAG YIELD
Sauce, Dessert 2 Servings

INGREDIENTS

2 c Pomegranate juice
1 c Sugar

INSTRUCTIONS

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@mnsinc.com> on
Jan 06, 1998

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