Pomegranite Tapioca

2 (up to) 3 Pomegranites
Sugar to taste
Grenadine syrup
2 c Water (including the pomegranite juice)
3 tb Quick cooking tapioca

Peel the pomegranites and remove the seeds (may be easier under running water). Briefly run the seeds with some of the water through the blender. Strain the pulp, pressing on the seeds to extract all the juice. Run some water through the strainer and press again. Add enough water to make 2 cups of liquid. Add a little grenadine syrup to brighten the color and add more flavor. Add sugar to taste. Pour into a saucepan. Sprinkle the tapioca over the surface and let sit for 5 minutes. Heat the mixture and simmer until the tapioca grains are translucent. Serve cold.

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