Tequila Sunrise

Ingredients

• 1 serving ice cubes 
• 1 tablespoon juice of lemon freshly squeezed
• 1 serving orange juice freshly squeezed
• 4 cups pomegranate juice 
• 0.5 cup sugar 
• 1.5 ounces tequila 

Equipment

• sauce pan

Directions

1. Fill a Collins or highball glass with ice.
2. Add the tequila.
3. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
4. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup.
5. Remove from the heat and allow to cool in the saucepan for 30 minutes.
6. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
7. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
8. Remove from the heat and allow to cool in the saucepan for 30 minutes.
9. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.