Grenadine is a syrup traditionally flavored with pomegranates. If you’ve ever seen a pomegranate, you know that it’s not an easy fruit to juice. The process of doing so can have one quickly covered in red juice stains, pithe everywhere, and a thought in hindsight that you probably should have put down a shower curtain to catch errant seeds.
Real grenadine is a bit tart, with an earthy, almost bitter flavor you won’t get from corn syrup. That’s what most grenadine syrups on the market are made from, and the color comes from Red #40 dye (commonly made from coal-ick!). That’s not exactly appetizing, and with the movement toward healthier food and drinks, more people are ponying up to the bar and asking for something fresh and tasty, with less regard to what color the drink might be.
Here’s how to easily make your own non-alcoholic grenadine syrup at home.
DIY Grenadine Syrup
- 2 cups of pomegranate juice (appx 2-3 large pomegranates)
- 2 cups of sugar (or equal to your squeezed pomegranate juice)
- 2 oz pomegranate molasses
- 1 tsp rosewater, orange blossom water, or flavoring of your choice
Pour the juice and the sugar into a non-reactive pan, and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the rosewater or orange blossom water. Cool to room temperature, and bottle. Refrigerate for up to one week.
Editor’s Note: To preserve, add 1/2 oz of vodka.
You can use DIY grenadine syrup in kid-friendly drinks like Shirley Temple or the Roy Rogers, or in alcoholic cocktails like the Pink Lady, strawberry margaritas, rum punch recipes, simply with vodka and soda, as well as desserts, and other recipes that call for a sweet tart syrup.