Problem: Article: Combine 1/2 cup (113 g) of granulated sugar with 1/2 cup (115 ml) of water in a small saucepan. Turn the heat to low and cook the mixture until the sugar dissolves. Turn off the heat and refrigerate the syrup until it cools. You won't need all of the simple syrup to make one pomegranate martini. Store the remaining simple syrup in the refrigerator for other drink or recipes. The syrup will keep 1 to 2 weeks in an airtight container in the refrigerator. This recipe will make a single pomegranate martini. Place your martini glass in the freezer to chill while you shake up the cocktail. If you think you'll make more than one pomegranate martini, consider chilling extra glasses in the freezer to have on hand. Carefully, cut 1 lemon in half. Use a citrus reamer or juicer machine to juice the lemon. You'll only need to end up with 1/2 ounce (1 tablespoon) of lemon juice for one drink. You can use bottled lemon juice, but the flavor won't be as intense. Keep the squeezed lemon half for preparing the rim of your martini glass. If you want to add a little salty or sweet flavor to your cocktail, salt or sugar the rim. Place a few tablespoons of sugar or kosher salt in a wide shallow bowl or plate. Run the piece of squeezed lemon around the rim of your chilled martini glass. Dip the rim into the sugar or salt. The lemon juice helps the sugar or salt stick to the rim of the glass. Measure out 1 tablespoon of your squeezed lemon juice and add it to a cocktail shaker. You should also add 2 ounces (60 ml) of citrus-flavored vodka and 1/4 of an ounce (1/2 tablespoon) of pomegranate juice to the shaker. Fill the shaker with ice. Avoid letting the Ingredients sit in the ice for very long since this could dilute your cocktail. Cover the cocktail shaker and shake it vigorously. The outside of the cocktail shaker should become cold and frosty once the cocktail is shaken well enough. If you have a small cocktail shaker, make sure you don't overfill it. You may need to split the cocktail in two to shake it if you have a very small cocktail shaker. Pour or strain your pomegranate martini into your prepared and chilled martini glass. The cocktail should come to the very top of your martini glass and it will be bright pink in color. Try garnishing your pomegranate martini with a slice of lemon or orange.
Summary: Make a simple syrup. Chill your martini glass. Juice your lemon. Consider salting or sugaring the rim. Place your ingredients in a cocktail shaker and add ice. Shake the pomegranate martini. Strain and serve your cocktail.

In one sentence, describe what the following article is about: Buy skull molds with a front and back section from mexicansugarskull.com or a similar online store. Buy skull molds with a front-side only from Amazon.com. You can buy molds in small, medium and large sizes.  This is a traditional baking ingredient used to hold together sugary frosting.  CK Products, Wilton and Ateco make high quality meringue powder. This product costs about $7 for 4 oz. For large batches of sugar skulls, you will want to buy several containers. Most traditional Day of the Dead recipes say that the skulls will not form properly on a rainy day. Use 4 cups (800g) of sugar, 4 tsp. (13.3g) of meringue powder and 10 tsp. (49ml) of water.   You may add 2 extra tsp. (10ml) of water later. If you are making a large batch of sugar skulls, use 10 lbs. (4.5kg) of sugar, 1/2 cup (80g) of meringue powder and 7 tbsp. (104ml) of water. If you want to make colored sugar skulls, mix food color with the water before pouring it into the bowl. Make sure you continuously incorporate the water at the bottom of the bowl with the sugar at the top, since the water will settle to the bottom. Add 2 tsp. (10ml) of water if the sugar isn’t sticking together. If you press the sugar together with your hands and your fingerprints imprint and stay, it is ready to mold. If the sugar falls apart or fails to imprint, there isn’t enough water in your mixture. Pack it very tightly. Smooth the back of the mold with a straight edge. Leave 1⁄2 inch (1.3 cm) of sugar on all sides.  Do not scoop out the neck portion, or it will be too fragile. You must remove this section to ensure the skull will dry quickly and evenly. They should take approximately 8 hours to dry.  Pour 1/2 cup (40g) meringue powder with 1 cup (237ml) of water. Mix well with a hand mixer. Add a 2 lb. (0.5kg) bag of powdered sugar to the mixture. Stick the back and front of the skull together to dry. Allow them to dry for 4 to 8 hours before decorating. Pour in drops of food coloring and mix well. Decorate your skulls with colored royal icing.
Summary:
Purchase your sugar skull mold. Buy a large container of white granulated sugar. Order merengue powder. Wait for a low-humidity day. Measure your ingredients and place them in a large bowl. Mix together your skull recipe with your hands. Test the sugar. Pack sugar into the front and back molds with your hands. Scoop out the center of the skull with a spoon. Set the molds with sugar side up to dry overnight. Flip out the skulls onto a piece of cardboard. Make your royal icing. Put a layer of white royal icing on the back of each side of the skull mold. Separate royal icing into bowls.