Tropical Shirley Temple - cooking recipe

Ingredients

2 ounces pomegranate-pineapple simple syrup (recipe below)
2 ounces pineapple juice
ice
carbonated lemon-lime beverage
maraschino cherry
Pomegranate-Pineapple Simple Syrup
1 (16 ounce) bottle pomegranate juice
3 1/2 cups sugar
6 whole cloves
6 ounces dried pineapple

Preparation

In a tall glass, stir together the syrup and juice. Fill the glass with ice, then top with soda and garnish with cherries.
Pomegranate-Pineapple Simple Syrup: In a medium saucepan over medium heat, combine pomegranate juice, sugar, cloves and dried pineapple. Bring to a boil, then remove from heat and let cool.
Transfer to an air-tight jar, cover and let sit overnight. Use a mesh strainer to strain syrup, discarding any solids. Return syrup to jar and refrigerate for up to 2 months. Makes about 4 cups.