To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. The following table provides the relative amounts of sugar to use for different types of syrup.
Light syrup provides fewer calories and is appropriate for very sweet apples. Heavy syrup results in a firmer apple slice and is best with tart apples.
4 cups pomegranate juice
2 cups sugar
Combine juice with sugar and stir. Heat just to simmering and simmer three to five minutes. Cool. Store syrup in the refrigerator for one to two weeks or in the freezer. Use as topping for ice cream or chilled fruits or in beverages.