Homemade Grenadine (Thick, sweet syrup)

Homemade Grenadine
Seeds of 2 large pomegranates (about 2 cups)
2 cups sugar
Combine the seeds and sugar in a nonreactive saucepan off the heat. Stir to mix, crushing until you have a wet mass. Cover and let sit 12-24 hours.
Bring to a boil over moderate heat, stirring constantly. Lower heat and simmer 2 minutes.
Pour the mixture through a sieve, pressing down on the seeds with the back of a large spoon to extract juice. Pour into a hot, sterilized pint jar. Cover with a piece of clean cloth until cooled. Cover the jar with its lid and refrigerate up to 2 weeks, or freeze in an airtight container up to 3 months.
Makes 2 cups.
Uses: Mix about 1 tablespoon of this syrup with 4 ounces sparkling wine or sparkling cider. Add a tablespoon or so to a tall glass of ginger ale or lemonade. Mix 2 teaspoons of the grenadine with 2 ounces tequila and orange juice, to taste, for a Tequila Sunrise.
"Uncommon Fruits and Vegetables" by Elizabeth Schneider (1986 Harper & Row)