Cut the pomegranate in half and scoop out.
Crush the arils (red seeds) to bring out the juice (with a puree press, for example) and pass the juice through a strainer. Need to re-crush.
Put in a preserving pan and add the sugar and cinnamon. Heat over medium heat to 103 ° C (netting, without thermometer, when it boils and the foam form).
Dispense syrup with a funnel into the bottles (previously boiled 3 min) by filtering the preparation label. This syrup kept one month in the fridge, otherwise spay.
- 10.0 Pomegranates
- 1.0kg Sugar
- 1.0 Cinnamon stick