If you want to put the sunrise into a Tequila Sunrise or the gust into your Hurricane, you simply can’t do either without the aid of a good Grenadine Strup.
Now before you run screaming due to the memories of bright red, highly sugared, commercial grenadine (that was really little more than red food colouring and sweetener), we want to point out it doesn’t have to be that way.
Real Grenadine Syrup is actually Pomegranate Syrup, so it is meant to be made with pomegranate juice, a little sugar and a couple of dashes of rosewater. Colouring and flavouring should have no place.
If you are juicing the Pomegranates yourself, it’s handy to know that one pomegranate will yield about a cup of juice. Alternatively, if you are buying Pomegranate Juice try to get 100% pomegranate juice and not a concentrate. If you have to buy a blend, then a Cranberry-Pomegranate Juice blend will give the best results.
This grenadine recipe makes about 1 1/2 cups, or around 12 ounces of Syrup. Most drink recipes use about 1/2 to 1 ounce at a time, so you should be able to get between 12 and 24 drinks from a single batch.
The grenadine will last up to 3 weeks in the refrigerator. If you feel you might not be able to use all of that in the time, halve or adjust the recipe.
If you can’t find orange flower water (depending on where you are, it may not be a common ingredient), you can use orange or lemon peels instead. Simply add citrus peels to the boiling Pomegranate Juice and sugar before straining.
- 2 cups pomegranate juice
- 2 cups sugar
- 2 dashes rosewater
In a saucepan, combine Pomegranate Juice and sugar. Bring to a slow boil, constantly stirring until all the sugar is dissolved. Reduce the heat and cover. Simmer for 10 to 15 minutes, stirring occasionally. Allow the mixture to cool, then pour it into a small heat-safe decanter or bottle with a tight-sealing lid. Add a dash or two of orange flower water (don’t overdo it). Seal the bottle and give it a few good shakes.