1 cup 100% unsweetened pomegranate juice, such as POM
½ lemon (optional)
Instructions
In a medium frying pan or skillet, combine sugar and juice.
Place over medium heat.
Stir until sugar dissolves.
Bring the mixture to a rapid boil and cook for 5 minutes or until slightly thickened.
Remove from heat and let cool.
Taste and add a few drops of lemon juice to bring out the tartness, if necessary.
Place a funnel in a clean bottle and pour in the syrup.
Store in the refrigerator for up to one month.
Notes
* A skillet is recommended as it is wider than a sauce pan, which helps the water to evaporate more quickly. * If you boil the mixture too long, it will start to crystalize.
Recipe by Riegl Palate at https://www.rieglpalate.com/homemade-grenadine/