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
- 2 cups fresh pomegranate juice (two to four large pomegranates) or 100% pomegranate juice like POM Wonderful
- 2 cups unbleached sugar
- 2 fluid ounces (1/4 cup) pomegranate molasses
- 1 teaspoon orange blossom water
- 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.
- 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.
- Stir in the pomegranate molasses and orange blossom water and stir until dissolved.
- 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.