Image by Ian Wallace

Ingredients (2)

• 15 (about 2.8kg) pomegranates
• 215g (1 cup) caster sugar

Method

• Step 1 Gently roll a whole pomegranate in the palm of your hand to lightly crush the juice sacs around the seeds. Use a sharp knife to make a small hole in the base of the pomegranate and drain into a jug. Repeat with remaining pomegranates.
• Step 2 Combine the pomegranate juice and sugar in a medium saucepan and stir over low heat until the sugar dissolves. Increase heat to medium-high and gently boil, without stirring, for 15 minutes or until the mixture thickens slightly.
• Step 3 Meanwhile, wash a 750ml glass bottle and lid in hot, soapy water and rinse. Place in a saucepan, cover with water and bring to the boil. Boil for 10 minutes. Place upside down on a wire rack to dry.
• Step 4 Pour syrup into the sterilised bottle and seal immediately. Label, date and store in a cool, dark place away from direct sunlight.