Grenadine

(Homemade)

Grenade is French for pomegranate. You’ll find grenadine in a variety of cocktails from the classics, such as a Jack Rose, to more modern cocktails, like the Tequila Sunrise.  Even youngsters and those in dry counties enjoy it in a Shirley Temple. 

Many store-bought grenadines are chalked full of high-fructose corn syrup and various dyes. Not only does fresh taste so much better, its better for you.

imageWhat you’ll Need
1/4 cup raw unbleached sugar
1 cup pomegranate juice
1/2 lemon (optional)
1/2oz vodka (optional as preservative)
Small sauce pan
Clean jar/bottle

 


Instructions

Juice. One large pomegranate will yield on cup of pomegranate juice. Peel pomegranate and collect the seeds. Place into a blender and blend. Strain juice into a separate container. You can also purchase pomegranate juice with no additives, such as POM.

Combine. Combine the sugar and juice in a sauce pan. Place over medium heat on the stovetop. Stir to dissolve sugar.

Boil.  Bring the mixture to a boil and cook for 5 minutes or until slightly thickened. Careful, the mixture will bubble over the pan if you aren’t watching it.

Cool.
 Remove from heat and cool. Taste and squeeze a few drops of lemon juice to bring out the flavors.

Bottle. Pour the syrup into a jar or bottle and label with the date. Store in the refrigerator for up to one month. Adding vodka to the mixture acts a preservative.  Your grenadine should keep for two months.

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