- 2 cups (500 ml) freshly squeezed pomegranate juice
- 2 tablespoons (30 ml) lemon juice
- 1 cup (250 ml) sugar
- In a saucepan, bring the two juices and sugar to a boil. Reduce until slightly syrupy, about 15 minutes.
- Let cool completely. If the cooled syrup is too thick, thin it with water.