| 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
A Message from our Provider:
“He who angers you, controls you!”