DIY Mixology: Jeffrey Morgenthaler’s DIY Grenadine*

I hate grenadine. Hated it since childhood. I remember being served my first Shirley Temple – no older than seven, I think – and though it was crafted by a veteran bartender my first impression was real booze has to be better than this syrupy stuff. Never had one again.

Jump to modern times. Guess why I hated it? It didn’t taste like its namesake: pomegranates. I will definitely try easy method this and revisit what could be the beginning of a new love and experimentation with new drinks:

Makes about 1 quart

  • cups fresh pomegranate juice (two to four large pomegranates) or 100% pomegranate juice like POM Wonderful
  • cups unbleached sugar
  • fluid ounces (1/4 cup) pomegranate molasses
  • teaspoon orange blossom water
  1. If you are using fresh pomegranates, slice them in half and press the juice out using a citrus juicer. Strain juice, crushing any unbroken arils with the back of a spoon. Alternately, you can seed the pomegranate, then blend the seeds in your blender and strain out the juice.
  2. Heat the pomegranate juice over low heat, just enough to melt the sugar (well below the level of a boil). Stir in the sugar until the mixture is clear and the sugar is dissolved.
  3. Stir in the pomegranate molasses and orange blossom water and stir until dissolved.
  4. Allow the mixture to cool and transfer to a bottle for storing in the refrigerator. If you won’t be using within about a month, you can optionally add an ounce of vodka, or freeze the syrup.

*This is courtesy of Food52.



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