SC - Re: SC pomegranate seeds/syrup

[Robyn.Hodgkin at affa.gov.au]

This might be of assistance too if you can't get fresh pomegranates, don't
forget grenadine - pomegranate syrup!  You should be able to buy grenadine
quite easily; it is used in many cocktails.

In case you have a glut of pomegranates, I  found this recipe for grenadine
while I was wandering: 
      Yield: 2 cups 
  
      2    Pomegranates, medium-large* 
  2 1/2 c  Sugar 
    1/2 c  ;Water 
  
  *When choosing pomegranates, reject any with a brownish area on the 
  blossom end; such discoloration indicates the beginning of spoilage 
  and off-flavor. 
  Cut pomegranates open crosswise and pry out the fleshy crimson seeds 
  (the red part is actually the pulpy envelope around a seed), using 
  the tip of a blunt knife.  Be careful not to include any fragments of 
  the cottony white pulp in which the seeds are embedded, as it is 
  bitter. You should have about two cups of seeds. 
  Using a food processor or blender, chop the seeds with the sugar and 
  water just long enough to make a rough puree.  Don't attempt to make 
  a smooth mixture; it's necessary only to break open the pulpy 
  membranes. 
  Pour the puree into an earthenware or glass bowl; cover it with a 
  cloth. Let stand at room temperature for 3 days, stirring it daily. 
  If the weather is extremely hot, refrigerate the puree after 24 hours. 
  Line a sieve with dampened, very fine nylon net or two layers of 
  dampened fine cheesecloth and set it over a saucepan of 
  stainless-steel or other nonreactive material.  Filter the 
  pomegranate syrup into the pot, allowing it to drip without pressing 
  on the pulp. This will take a few hours; you can speed matters up by 
  tying the cheesecloth lining of the sieve into a bag and suspending 
  it above the pot after the initial flow of juice has slowed down. 
  When all the juice has dripped through, discard the seedy pulp. 
  Bring the syrup to a bare simmer (180 F) over medium-low heat, then 
  reduce the heat to very low and scald the syrup, using a candy/jelly 
  thermometer and watching to be sure you keep the temperature below 
  200 F, for 3 minutes. 
  Skim off any foam, then funnel the syrup into a sterilized, dry 
  bottle. Let the syrup cool, then cap or cork the bottle (use a new 
  cork only) and store it in the refrigerator. 
  To seal the syrup for pantry storage, funnel it into hot, clean 
  half-pint canning jars.  Seal with new two-piece canning lids 
  according to manufacturer's directions.  Following the method for a 
  boiling-water bath, but keeping the water at simmering temperature 
  (190 F), process the jars for 15 minutes.  Cool, label, and store. 
  Yield: About 2 cups.  Keeps in either the refrigerator or, after 
  canning, in the pantry for at least a year. 
Kiriel