Great Grenadine

Υλικά

When it comes to dissolving the sugar, I never heat the syrup. Pomegranate is a heat-sensitive fruit, and cooking it would take away some of that brightness we want to keep. So I just stir it cold until the sugar’s fully dissolved. It takes a bit longer, but it’s worth it.

There’s also something I didn’t mention in the video because I wanted to keep it simple, but if you can find pomegranate molasses (which is basically concentrated pomegranate juice), I like to add about 1 oz for every 250 ml of finished grenadine. It really boosts the flavor. Just don’t add too much since it’s made by reducing the juice with heat, too much of it will flatten that fresh fruit character we worked to preserve.

My recipe is super simple:

Equal parts (by weight) of fresh pomegranate juice and sugar

Stir until dissolved (no heat)

Οδηγίες

Add 1 ml of orange blossom water for every 100 ml of grenadine

It’ll keep in the fridge for up to 3 weeks, and if you make a larger batch, you can freeze it too.