- 1 x 75cl bottle of Dark Rum
- 6 oz Sugar
- 10 – 12 oz Pomegranate seeds (arils)
I managed to get hold of a few boxes (!) of Pomegranates just after Christmas. It would seem shops throw them away once they start to blemish – even though the seeds inside are perfectly edible. ‘Waste Not, Want Not’ and all that.
De-seed the Pomegranates as best as you know how.
Avoid any of the skin as it is bitter – any loose bits will float to the surface when you add the rum, so you can scoop out any you miss.
Put the seeds (arils) into a Kilner Jar, pour over the Sugar & Dark Rum and swill around.
Leave for 6 months, stirring occasionally when you remember.