How do you make pomegranate coulee?

- 2 cups pomegranate seeds

- 1/4 cup sugar

- 1 tablespoon lemon juice

- 1/4 teaspoon ground cinnamon

- Pinch of salt

Instructions:

1. In a medium saucepan, combine the pomegranate seeds, sugar, lemon juice, cinnamon, and salt.

2. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat to low and simmer for 15 minutes, or until the pomegranate seeds have burst and the mixture has thickened.

4. Remove from heat and let cool completely.

5. Strain the mixture through a fine sieve into a bowl to remove any remaining seeds or pulp.

6. Store the pomegranate coulee in a sealed container in the refrigerator for up to 2 weeks.

Variations:

- For a smoother coulee, you can puree the mixture in a blender or food processor before straining it.

- Add a splash of pomegranate liqueur or brandy to the coulee for a more intense flavor.

- Stir in some chopped nuts, such as pistachios or almonds, for added crunch.

- Drizzle the coulee over ice cream, yogurt, or pancakes for a delicious dessert or breakfast treat.