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2 (up to) 3 Pomegranites
Sugar to taste
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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