This dark, tangy syrup can be used as a base for a cooling spritzer—just add club soda, or sparkling water or wine. Brush it over meats and poultry toward the end of cooking as a glaze. Stir a little into salad dressing, mix it into fruit salads, or use it in the Persian specialty Fesenjoon. Extracting the juice is a nuisance, so feel free to start with store-bought pomegranate juice.

Roll on the counter to free the juices:

Extract the pomegranate juice as directed above. Ladle the clear pomegranate juice into a deep heavy saucepan and add:

Cook over medium-low heat, stirring until the sugar dissolves, then simmer, uncovered, until the liquid is reduced to 1 cup, about 2 hours. Cool and pour into a sterilized jar. Seal and store refrigerated for up to 3 months.