2 ½cupspomegranate juice(about 5 large pomegranates)
¼cuplemon juice
½cupsugar
sprigfresh herb, such as rosemary or basil(optional)
Instructions
Cut pomegranates in half and use a juice reamer to squeeze out the juice. Measure out 2.5 cups.
In a medium saucepan, combine pomegranate juice, lemon juice and sugar. (add herbs if using, keep whole on the stem)
Bring mixture to a boil, stir to dissolve sugar. Reduce heat to low and cook until the mixture is reduced by half, 45-60 minutes. (remove herbs with a slotted spoon, if using).
Store in refrigerator.
Notes
You can double the recipe and can in half pint jars processing in a boiling water canner for 10 minutes.