| 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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