By MANDY SINCLAIR
Store pomegranates in the refrigerator for up to 6 weeks.
What to do with glut
Cut pomegranate in half. Using a wooden spoon, firmly tap the skin to dislodge seeds. Squeeze excess juice from fruit. Pour into an airtight container or ice cube tray and freeze for up to 6 months.
1 cup water
1 ½ cups caster sugar
½ cup lemon juice
2 tsp tartaric acid
Stir water and sugar in a saucepan on low heat until sugar dissolves. Add lemon juice, tartaric acid and pomegranate seeds and juice and simmer for 5 mins. Remove from heat and allow to infuse for 20 mins. Strain, pressing down seeds with back of a spoon. Pour into hot sterilized bottles and seal. Refrigerate.
To serve – combine 1/3 cup of cordial with 2/3 cup mineral or soda water.
Tartaric acid – is a plant-derived preservative and is available from most supermarkets.
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