Whisk sugar and pomegranate juice together in a small saucepan. Bring mixture to a boil, stirring to make sure sugar dissolves, and cook for 1 to 2 min. Remove from heat and add pomegranate molasses, orange flower water and vanilla bean pieces with scraped seeds. Cover and allow mixture to steep until room temperature, about 20 min. Transfer to a sealed container and store in the refrigerator. Use within 2 weeks.

Mix 1 Tbsp. syrup with 8 oz. club soda, seltzer water or sparkling wine. Mix with ginger ale or lemon-lime soda for a Shirley Temple or with cola for a Roy Rogers. Use in our Raspberry-Mint Lemonade, Strawberries & Cream Grenadine Punch or Grenadine-Infused Cupcakes recipes.

ITEMS IN THIS RECIPE

Pomegranate Molasses

66

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Orange Flower Water

31

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Mexican Vanilla Beans

42

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