Grenadine
Real grenadine is made from pomegranate juice — not the neon-red corn syrup you find in most bars. Homemade grenadine is tart, complex, and deeply colored. It transforms a Tequila Sunrise or a Jack Rose from a novelty into something genuinely delicious.
Yield: About 2 cupsUp to 2 weeks refrigerated
Ingredients
- fresh pomegranate juice (or POM Wonderful)1 cup (240ml)
- granulated sugar1 cup (200g)
- pomegranate molasses (optional)1 tablespoon
- orange flower water (optional)½ teaspoon
Instructions
Combine the pomegranate juice and sugar in a small saucepan over medium-low heat. Stir until the sugar is completely dissolved — about 3–4 minutes. Do not boil; you want to preserve the fresh pomegranate flavor. Remove from heat. If using, stir in the pomegranate molasses and orange flower water. Let cool completely before transferring to a clean glass bottle. Refrigerate.
Tips
- 1.The pomegranate molasses adds depth and a slight tartness — it's optional but recommended. Find it at Middle Eastern grocery stores.
- 2.Orange flower water adds a subtle floral note that's traditional in classic grenadine recipes. A little goes a long way — don't overdo it.
- 3.Real grenadine is tart and complex, not just sweet. If your grenadine tastes like candy, add a squeeze of lemon juice to balance it.