Stir it together, bring to the boil, then reduce the heat and simmer for 15 minutes, until the pomegranate seeds start to break down. Set aside for 5 minutes to cool slightly.
TIP: The syrup will thicken up when it's cool.
Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the pomegranate seeds into the strainer to extract as much pomegranate syrup as possible. Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.