Grenadin

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1. 1
   Cook 1 cup pomegranate juice in a small saucepan over low heat for 15 minutes. Do not let boil.
2. 2
   Pour warm pomegranate juice into a blender and add 2 cups demerara sugar. Add 2 drops orange blossom water and express the oils from 4 large orange twists directly into the blender; discard twists. Blend until sugar is thoroughly dissolved, approximately 5 minutes. Test with a spoon—syrup should not be grainy.
3. 3
   Transfer mixture to a resealable glass jar and refrigerate until chilled. Do Ahead: Homemade grenadine made with store-bought pomegranate juice will keep 1 month chilled; made with fresh juice, it will last 2 weeks chilled. Both versions can be frozen for several months.