Pomegranate lemon syrup - country living

6 cups

Ingredients

Quantity Ingredient
3 cups Sugar
2 cups Water
2 cups Lemon juice (12 to 14 lemons)
1 cup Pomegranate juice (2 large pomegranates; see Note)

Directions

The juice from fresh pomegranates imparts a reddish hue to this lemon syrup. Diluted with sparkling water, the syrup makes a refreshing naturally pink lemonade.

1. In 2-quart saucepan, heat sugar and water to boiling over medium-high beat, stirring constantly, until sugar dissolves. When mixture boils, lower heat and simmer 2 minutes longer. Remove syrup from heat; cool to room temperature.

2. Stir lemon juice and pomegranate juice into sugar syrup until well mixed. Pour through funnel into bottles. Cover, label, and store syrup in the refrigerator. (If desired, attach a card that reads: To make one serving of lemonade, pour ½ C syrup over ice cubes in a tall glass; add sparkling water, seltzer, club soda, or water to taste. Stir and serve immediately.) Note: To extract juice from the pomegranates, with tip of knife, score a fruit's leathery skin into 6 or 8 wedges. Gently pull the wedge-shaped sections apart. With fingers, gently remove seeds and place them in a blender or a food proces- sor. Using on and off pulses, crush the seeds. Do not overblend or you will grind the seeds, which are bitter. Strain juice through a sieve into a C; discard see&.

Country Living/Dec/93 Scanned and fixed by DP and GG

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