- ¾ pomegranates
Cut the pomegranate and de-seed them.
- 1 tbsp sugar
- ⅝ tbsp water
Add the pomegranate and sugar to a flat pan on medium high heat for around 3 minutes. Add water and then lower the heat and let cook for around 7 minutes.
- ⅜ tbsp cornflour
- ⅛ lemon juice
In a small bowl, mix the cornstarch and lemon juice. Add it to the pomegranate mix. Finally, take it off the heat , let it rest for 5 minutes. Store it in any glass container and refrigerate,