READY IN: 1hr 40minsYIELD: 1 cup
INGREDIENTS 4cupspomegranate juice 1⁄2 cupsugar 1tablespoonfresh lemon juice
DIRECTIONSPut pomegranate juice, sugar and lemon juice in a 4 quart saucepan, set over medium heat.Cook, stirring occasionally, until the sugar has completely disolved.Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.Remove from heat and allow to cool in the saucepan for 30 minutes.Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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