- In a small pot, bring all of the ingredients to a boil. Simmer for 5 minutes. Remove from the heat.
- Using a cocktail muddler, crush the pomegranate seeds to extract as much juice as possible. Bring to a boil again. Simmer for 5 minutes. Place a sieve over an airtight container and strain the syrup. Compost the pomegranate seeds. Let the syrup cool. Cover and refrigerate. The syrup will keep for 3 weeks in the refrigerator.
The pomegranate seeds can be replaced with ¼ cup (60 ml) pomegranate juice. In this case, simmer the syrup for 5 minutes total.
This syrup is also great for flavouring mocktails and can be used to soak cakes.