INGREDIENTS

4 oz. Granulated Sugar  
2 tsp.  Ginger Puree 
24 oz.  Pomegranates Juice 
1.25 tsp.  Orange Zest  
12 oz. Fresh Strawberries , diced 
4 oz. Fresh Blueberries  
4 oz. Fresh Blackberries  
4 oz. Fresh Raspberries  

DIRECTIONS

1.) Place sugar, ginger, pomegranate juice and orange zest in stockpot over high heat. Stir to dissolve sugar.

2.) Let mixture reduce by approximately 75% or until syrup consistency. Let cool.

3.) Fold in mixed berries.

4.) Label, date and refrigerate.