Homemade pomegranate liqueur

Place the pomegranate seeds, the sugar and the cinnamon stick in a jar that closes well and leave it for about a month in a warm place (inside the house near heating or outside in the sun).

During the first days, when it starts accumulating liquids shake the jar a couple of times per day, until the sugar dissolves.

After 1 month filter and store in a clean container where you add the tsipouro. Mix and set aside for an additional week for it's taste to ripen before you serve it.