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Recipe Name: Pomegranate Syrup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Cup(s) Pomegranate juice
1 Cup(s) Sugar
Directions:
In an enameled saucepan, bring pom- egranate juice and sugar to a
boll,stirring, and simmer the syrup for 5 minutes, skimming the froth.
Letthe syrup cool and strain it through an enameled colander, lined
with adouble layer of rinsed and squeezed cheese- cloth, into a
nonmetallicbowl. The syrup may be stored in a sealed jar in the
refriger- ator for2 to 3 weeks or frozen. Makes about 2 cups.Recipe by:
Arizona Magazine 10/94Posted to MC-Recipe Digest V1 #987 by Walt Gray
<waltgray@mnsinc.com> onJan 06, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 521
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.4mg
Potassium: 534.9mg
Carbohydrates: 132.7g
Fiber: <1g
Sugar: 131.3g
Protein: <1g


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