Grenadine

Grenadine

A tangy, ruby-red syrup made from pomegranate juice, far brighter than the bottled version.

Total 35 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This grenadine simmers pomegranate juice with sugar and a splash of citrus until lightly thickened and deeply flavored. Use it to color and sweeten cocktails like a Shirley Temple or Tequila Sunrise, or drizzle over desserts and sparkling water for a non-alcoholic treat.

Ingredients

  • 2 cups pomegranate juice
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon orange blossom water (optional)
  • 1 tablespoon vodka or other high-proof spirit (optional, for preservation)

Method

  1. In a 6-quart saucepan, combine the pomegranate juice and granulated sugar.

  2. Place over medium heat and stir occasionally until the sugar fully dissolves, about 3 minutes.

  3. Increase heat slightly and simmer, stirring occasionally, until the liquid reduces by about one-third and thickens slightly into a syrup.

  4. Remove from heat and stir in the lemon juice and orange blossom water, if using.

  5. Let the syrup cool completely to room temperature, about 30 minutes.

  6. Stir in the vodka if using, to help extend shelf life, then pour the grenadine through a fine-mesh strainer into a clean bottle or jar.

  7. Store covered in the refrigerator and use within one month.

Rate this recipe

★ 3.6 (1)

Grenadine

This grenadine simmers pomegranate juice with sugar and a splash of citrus until lightly thickened and deeply flavored. Use it to color and sweeten cocktails like a Shirley Temple or Tequila Sunrise, or drizzle over desserts and sparkling water for a non-alcoholic treat.

35 min 16 oz 65 cal

Ingredients

  • 2 cups pomegranate juice
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon orange blossom water (optional)
  • 1 tablespoon vodka or other high-proof spirit (optional, for preservation)

Method

  1. 1

    In a 6-quart saucepan, combine the pomegranate juice and granulated sugar.

  2. 2

    Place over medium heat and stir occasionally until the sugar fully dissolves, about 3 minutes.

  3. 3

    Increase heat slightly and simmer, stirring occasionally, until the liquid reduces by about one-third and thickens slightly into a syrup.

  4. 4

    Remove from heat and stir in the lemon juice and orange blossom water, if using.

  5. 5

    Let the syrup cool completely to room temperature, about 30 minutes.

  6. 6

    Stir in the vodka if using, to help extend shelf life, then pour the grenadine through a fine-mesh strainer into a clean bottle or jar.

  7. 7

    Store covered in the refrigerator and use within one month.