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6 c Pomegranate seeds [Punica granatum].
6 c Sugar, granulated
Measure the fresh pomegranate kernels and granulated sugar into a
bowl. Mix well. Cover and leave for 24 hours.
The following day, pour the mixture into a heavy saucepan and very
slowly bring it to boiling point, stirring and mashing the kernels
gently with a spoon or fork.
Take care not to bruise the seeds. Strain the syrup through a fine
nylon sieve, pressing the kernels gently to extract as much juice as
possible and pour it into tightly stoppered hot, dry bottles.
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