A simple, bright pomegranate syrup (grenadine) for cocktails and nonalcoholic drinks. Made from real pomegranate juice, sugar and a touch of citrus; balanced, not overly sweet, and free of artificial dyes.

1. Ingredients: 2 cups (480 ml) 100% pomegranate juice, 2 cups (400 g) granulated sugar, 1 tablespoon fresh lemon juice (or 1 tsp citric acid), optional 1/4–1/2 teaspoon orange blossom water or rosewater for aroma.
2. Combine: Pour the pomegranate juice into a medium saucepan. Add the sugar and lemon juice (or citric acid).
3. Heat: Warm over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not boil vigorously; bring just to a gentle simmer.
4. Reduce slightly: Allow to simmer gently for 5–8 minutes to slightly concentrate and thicken the syrup. Stir occasionally. Avoid long, high boil to preserve fresh pomegranate flavor.
5. Taste and adjust: Remove from heat. Taste and add a little more lemon/citric acid if it needs brightness. If using, stir in the orange blossom water or rosewater (start small).
6. Cool: Let the syrup cool to room temperature.
7. Strain (optional): If desired, strain through a fine mesh sieve or cheesecloth to remove any pulp or foam for a clear syrup.
8. Bottle: Transfer to a clean, airtight glass bottle or jar. Label with date.
9. Refrigerate: Store in the refrigerator. Shake gently before use if any settling occurs.