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Grenadine

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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