When I was a young my mother and stepfather took me out to eat with them at a nice restaurant and told me that I could order a mixed drink from the kids menu. I ordered a Shirley temple and loved it, since that day I have been drinking them religiously and my own son as well. This week my mother in law sent over a bag of plump and ripe pomegranates and the first thing I thought of was grenadine syrup. I have found grenadine here in Saudi but since its imported its ridiculously expensive. Homemade is always better anyway, right?
If your unsure how to cut a pomegranate its extremely easy. Have a large bowl ready half way filled with cold water. Cut the fruit in half them emerge into the water. With your hands under water pull the seeds out of the membrane. The seeds will sink while the membrane floats and you can easily discard.
2 large pomegranates, seeds only
1. In a 4 quart saucepan add seeds and cover seeds with water. Bring heat to a full boil then reduce heat to medium and cook for 5-10 minutes. With a stick mixer pulse. until seeds have opened.
2. Place strainer over a large bowl and pour juice into bowl. Take a large coffee coffee cup and mash seeds and pulp until all seeds have busted and pulp goes into bowl. All that should be remaining is seed covers, discard.
3. Measure reserved pomegranate juice. In a 4-quart saucepan on high heat add juice and add the same exact amount of white sugar. Bring to a full boil then lower heat and simmer for 15 minutes. Allow syrup to cool then add in a jar.