Ingredients
Homemade grenadine
- 2 cups 100% pomegranate juice not a juice cocktail or blend
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 pinch fine salt
- 1/4 teaspoon orange blossom water optional; add cautiously
Equipment
- 1 small saucepan 2-quart capacity
- 1 Silicone spatula or whisk
- 1 Measuring cups and spoons
- 1 Clean glass bottle or jar with a tight-fitting lid
Instructions
Method
- Wash the bottle or jar and lid in hot, soapy water or run them through the dishwasher. Let them drain while you make the syrup.
- Add the pomegranate juice, sugar, lemon juice, and salt to a small saucepan. Stir over medium-low heat until the sugar has completely dissolved.
- Bring the mixture to a bare simmer, not a rolling boil. Cook for 5 minutes, stirring occasionally. Gentle heat preserves a fresher pomegranate flavor.
- Remove from the heat. If using orange blossom water, stir in 1/4 teaspoon. Taste only after the syrup cools slightly; add another drop or two only if you want it more noticeable.
- Let the grenadine cool for about 30 minutes. It will thicken a little more as it chills.
- Pour into the clean bottle or jar, seal, label with the date, and refrigerate at 40°F (4°C) or below. Use within 2 weeks, or freeze in small portions for up to 3 months.
Nutrition
Serving: 1 serving (1/40 batch)Calories: 37kcalCarbohydrates: 9gSodium: 1mgPotassium: 55mgSugar: 9g
Video
Notes
Buying note: Use 100% pomegranate juice for a clear sweet-tart flavor. Pomegranate juice cocktail or a mixed-fruit blend will produce a different syrup. Storage: This recipe is refrigerated, not shelf-stable. Keep it at 40°F (4°C) or below, discard it if you see mold, fermentation, bubbling, or an off odor, and never taste syrup that appears spoiled. Nutrition is an estimate for 1 tablespoon and will vary by juice brand and final yield.
