Cut the pomegranates in two, remove the top cap and divide them into 4 parts. Shell them and, once you have extracted all the grains, put them in a jar and cover them with alcohol. Seal tightly and leave to infuse for 10 days in a cool, dark place, shaking the container at least once a day. After the necessary time, strain the alcohol into a bowl and mash the grains with a potato masher, so as to keep the juice. Prepare the syrup by dissolving the sugar with the water in a saucepan. Once ready, let it cool, add it to the alcoholic part and mix. Transfer the liqueur into the previously washed and dried bottles, using a funnel. Close them and let them rest for about a month, before enjoying it.