The following recipe lasts long and adds sweetness, a slight pomegranate flavor, and a carmine hue to drinks, fruit mixtures (raw or cooked), and sauces. Makes about 1 cup.
1 large pomegranate, seeded, or 1 cup seed 1 cup sugar
Combine seeds and sugar in non-aluminum saucepan; stir to mix, crushing until you have a wet mass. Cover and let stand 12-24 hours. Bring to a boil over moderate heat, stirring constantly. Lower heat and simmer 2 minutes. Strain out seeds, pressing down to extract juice. Pour into a hot sterilized jar. Cover with a piece of cloth or clean towel until cooled. Remove cloth, cap tightly, then refrigerate.
found in Uncommon Fruits and Vegetables; A Common Sense Guide by Elizabeth Schneider; Harper & Row, N.Y.1986