Grenadine

32 oz Pomegranate Juice
16 oz Demerara Sugar
2 Tablespoons Pink Peppercorn
.5 cup Dried Hibiscus Flowers
4 Orange Peels

Combine Pomegranate Juice and Demerara Sugar in a sauce pan, heat and stir until sugar is dissolved. About 5 minutes.
Remove from heat
Add Pink Peppercorns, Hibiscus Flowers and Orange Peels and let steep for 30 minutes
Strain through a fine mesh strainer
Store in squeeze bottles, refrigerated for up to 2 weeks
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