Juice the pomegranates and pass the juice through a fine strainer.

Place the juice in a small pot together with the sugar.

Allow the ingredients to boil (stirring at first) and, if necessary, skim off the foam.

When the sugar melts, add the cinnamon.

As soon as the syrup sets, remove from heat and remove the cinnamon.

Wait for the syrup to cool and store in sterlized containers.