Raspado Rojo

• 6 pomegranates
• 2 cups sugar
• 2 cups water
• 2 tablespoons corn syrup
• Shaved or crushed ice

1. Cut the pomegranates into quarters and remove the seeds.
2. Put the seeds in a saucepan, add the sugar, and muddle to extract the pomegranate flavor and form a puree.
3. Stir in the water and corn syrup.
4. Cook over medium heat, stirring, until the mixture is simmering and the sugar has dissolved.
5. Lower the heat and simmer, stirring occasionally, for 10 minutes.
6. Let cool to room temperature.
7. Strain through a fine-mesh sieve.
8. For each serving, mound about 1 cup of shaved ice in a serving dish.
9. Drizzle 6 to 8 tablespoons of the pomegranate syrup over the ice and serve immediately.

pomegranates, sugar, water, corn syrup

Taken from www.epicurious.com/recipes/food/views/raspado-rojo-379442 (may not work)