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2 c Pomegranate juice
1 c Sugar
In an enameled saucepan, bring pomegranate 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 cheesecloth, 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.
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