Homemade Grenadine

In a quart-sized canning jar, or any large enough container with a tight-fitting lid, combine the sugar and pomegranate juice. Cover the jar tightly with the lid, and shake very well until all of the sugar is dissolved. You can also melt down the sugar with a small amount of water in a saucepan before adding to the juice.

You can add a little more sugar as needed to make it a little thicker and more syrupy.

You can add an ounce or two of vodka as a preservative (optional).

To serve: Combine with lemon-lime soda for a classic Shirley Temple, or with a Smirnoff Ice for a Tipsy Shirley Temple. I like a lot of syrup in mine, so I use about 1/4 cup of grenadine to 12 ounces of soda with ice.