2-1/4 pounds pomegranates (4 big ones)
Sugar, see instructions
Cut off the crown and divide the fruit in half. Pick the pips out of the bitter white pith. Place the pips in your blender, pulse the pips in the blender with short bursts and strain the juice through cheesecloth.
Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil, stirring often. Reduce heat and simmer for 10 to 15 minutes, again stirring once in a while. Cool to room temperature.
Pour into a decorative bottle.
Store in the frig. for no more than a month.