A couple summers ago I made a simple lemon syrup for this lemon bread and was like hey! this is so simple! So when I bought my first pomegranate last week I thought to myself…I bet this would make delish syrup! And turns out, I was right 🙂
Stir together 2/3 cup pomegranate seeds and 1/3 sugar. Let sit in the fridge for about an hour. Add 1 teaspoon lemon juice to the seeds and sugar. Heat on medium-high heat in a small sauce pan stirring occasionally. Let simmer for 5-10 minutes, stirring frequently. Strain out the seeds, mashing slightly to get extra juices out.