Serves: 5
Total Calories: 144
1. With a large, sharp knife cut the pomegranates in half and then break them into sections. Hold the sections in a bowl of cold water in the sink (to prevent juices from splattering), and pick out the red seeds, discarding the thin white membrane, and place them in a small bowl. Put the seeds in a blender or citrus juicer and blend about 5 seconds.
2. Pour the juice through a fine-mesh strainer into a nonreactive 1-quart saucepan. Discard the seeds and debris left in the strainer. Add the sugar to the juice and stir until dissolved, 2 to 3 minutes. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring frequently, 5 minutes. Cool completely. Pour into a jar or bottle, cover and refrigerate.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pomegranate Syrup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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