"Create a versatile master syrup using 1 litre pomegranate juice (30% fruit content), 1 litre pineapple juice (50% fruit content), and 2 litres mixed fruit juice (32.5% fruit content). The syrup should be balanced, not too sweet and not too fruity, suitable for drinks like Roy Rogers, pink milk / Thai nom yen, and blushing punch with tropical juice, toned milk, and condensed milk. Use metric units. Include a practical method to concentrate and balance the syrup, with optional sugar and any other ingredients as needed, but keep it broadly usable across both citrus/cola-style and milk-based drinks."