Step 1

If using whole pomegranates, remove the seeds (see instructions above). Place the pomegranate seeds in a cocktail shaker (or tall glass) and mash with a muddler or wooden spoon until all the juices have been released. Then pour it through a fine mesh strainer into a measuring cup.

Step 2

Add the pomegranate juice and sugar to a small saucepan heat over medium heat, stirring until the sugar is dissolved, about 1 to 2 minutes. Remove from the heat.

Step 3

Cool and stir in the lemon juice. Pour into a sealed container and refrigerate up to three weeks. For a longer storage time, add 1 tablespoon vodka or brandy to fortify the syrup.