Instructions:
Yield: 1-1/4 cups syrup

In a small saucepan, combine juice and sugar. Bring to a boil over high heat, stirring to dissolve sugar. Boil 1 minute uncovered. Remove from heat and cool. Cover and refrigerate up to 2 weeks. Freeze, in airtight containers, up to three months.

Sparkling Cocktail: Put 1 tablespoon Pomegranate Syrup into a champagne flute or other stemmed glass. Pour in chilled sparkling wine, sparkling cider or ginger ale. Or for a pitcher or punch bowl, use 1/2 cup Pomegranate Syrup for each 3 cups sparkling liquid.

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