6 Tablespoons Pomegranate Seeds
180ml water (12 tablespoons)
1/2 Teaspoon Ground Cinnamon
2 Tablespoon Packed brown sugar
12 mint leaves
Add all the ingredients in a saucepan and bring to the boil.
Take off from the stove, let it cool off enough to add to the blender.
Blend and then bring back to the pot. Bring to a boil until the syrup starts reducing.
Take out of the pot and into a strainer to remove the seeds.
If you are happy with the syrup consistency, you can pour into your desired container. If you aren’t happy with its consistency and what it a little bit thicker, bring it back to the pot and simmer for 3 minutes, it will reduce further.
Your syrup is ready. You can pour it in a jug or jar of your choice for serving.