Making simple 2:1 syrup in fridge but is my fruit moldy?

Hello all. I recently tried my hand at making a simple syrup and used some going bad pomegranates (brown spots and mushy seeds). I figured I don't have anything really to lose
so I decided to go with a 2:1 (weighed out) to beat out any bacteria. Unfortunately, about a week and half later in my fridge, some of my seeds look suspect. I'm getting ready to decant tomorrow. Does this look safe to drink? Sorry if I'm in the wrong place.