2 cups (500 ml) freshly squeezed pomegranate juice
2 tablespoons (30 ml) lemon juice
1 cup (250 ml) sugar
Preparation
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.
Description
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