Place the arils into a medium saucepan and cover with water

Bring to the boil over a medium to high temperature

Reduce the temperature and simmer for 5 minutes

Remove from the heat and sieve through a chinois lined with muslin, lightly pressing the arils to extract the juice

Add the reserved juice to this and weigh

Pour the juice into a clean sauce pan and add the equal weight of fructose

Return to the stove over a medium temperature and stir until the fructose has dissolved

Once simmering leave for 1 minute

Remove from the heat, set aside to cool and the pour into a sterilized glass bottle

Refrigerate and use as needed