Summary

Ingredients

• 2 kg pomegranates
• 400 g preservin suar

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Instructions

1. Halve the pomegranates, squeeze them well on a citrus press and let the juice flow through a sieve.
2. Mix the juice with the sugar. Bring slowly to a boil over low heat and cook for about 10 minutes, completely dissolving the sugar while stirring constantly.
3. Take off the stove and skim. Fill the syrup into well-sterilized bottles while still hot and close them immediately.
4. Yield: 2 bottles of 0.5 liters each. Stored in a cool, dark place, the syrup can be kept for approx. 2 years.