Grenadine Syrup

• 1 quart pure pomegranate juice
• 1/2 pound demerara or other good raw sugar
• 1 tablespoon rose water (see Note)
• 1 tablespoon orange-flower water (see Note)

1. Pour roughly half of the pomegranate juice into a saucepan.
2. Heat over medium, taking care to remove from the flame before it boils.
3. Stir in the sugar until dissolved, then add the other half-quart of juice, the rose water and orange flower water.
4. Mix well and decant into a clean bottle to refrigerate.
5. Adding 2 ounces or so of high-proof vodka or Everclear will allow it to keep longer.

pomegranate juice, sugar, water, orangeflower water

Taken from cooking.nytimes.com/recipes/1015334 (may not work)