Makes 2 quarts
ingredients
2 quarts cane sugar
2 1/4 quarts pomegranate juice
2-inch piece of ginger, sliced
instructions
Place all ingredients into a pot and keep them at medium-low heat on the stove. Be sure to not boil quickly.
Once it comes to a boil, remove it from the heat, and set it aside to cool for 1 to 2 hours.
Strain the liquid into a container once at room temperature.
notes & variations
The syrup keeps well for up to 2 weeks.
Fresh ginger slices work best. A purée will overpower the syrup.
Mix the syrup with ice, lemon juice and rock soda for a mocktail or cold beverage.
We re-use glass bottles to store syrups!
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