Homemade Grenadine

I made some grenedine all on my own today.  If you like Tequila Sunrise, but not HFCS, then homemade grenedine is the way to go.  Originally it was made from pomegranates and sugar, boiled until slightly thick.  Now mostly what you find in the store is a blend of HFCS, coloring, and citric acid.  It gets its name from the French word for pamegranate, grenade.  The artilley is named for so because of its resemblance to the fruit.

Grenadine
3 large pomagranates
water to cover
sugar

Remove the seeds from the fruit.  This will be a messy job.  I cut them in half and then took the seeds out by hand.  You can use a spoon, but that tends to break many of the juice sacks, making it even messier.  Just be sure to were some food prep gloves or rubber gloves.

Put the seeds in a heavy sauce pan and add enough water to almost cover the seeds.  Bring to a boil and then simmer about 5-10 minutes.  Pour into a screen sieve.  Using a large spoon, mash the seeds to be sure to relase all juices.  Restrain back into pan and add half as much sugar as you have juice.  3 cups juice = 1 1/2 cups sugar.  Bring to a simmer and continue for 15-20 minutes.  Allow to cool slightly and pour into glass container.  Keep in fridge.