Make Your Own Grenadine Syrup
Elevate your cocktail making game with some homemade Grenadine Syrup
Equipment
- 1 Piece Cheese Cloth
- 1 Fine Mesh Sieve
- 1 Small Thick-Bottomed Saucepan
- 1 Glass Jug
Ingredients
- 600g (1⅓ pints) Fresh Pomegranate Juice
- 190g (7oz) White Granulated Sugar
- 15g (1 tbsp) Lemon Juice
- 2g (½tsp) Orange Blossom Water
Instructions
- First up, extract the juice from the Pomegranates by whatever means you have available. I don't have a fancy contraption for this, so run them through a regular juicer, then squeeze the remaining pulp through a piece of cloth before giving everything a quick run through a fine mesh sieve
- Place 300g of the resulting Pomegranate Juice in a small, thick-bottomed saucepan, along with 40g of White Sugar and 15g of Lemon Juice. Then simmer for approximately 30 minutes. Keep a close eye on it for the final 10 minutes, because syrups can go nuclear very fast
- Once the sauce has become thick enough to coat the back of a spoon, add the remaining 300g of Pomegranate Juice and 150g of White Sugar and stir continually until the Sugar has dissolved, ensuring that the liquid doesn't boil
- Once dissolved, turn off the heat, add 2g of Orange Blossom Water and give the whole thing a good stir
- Transfer your syrup to a suitable storage container or glass jug and leave to cool
- Congratulations, you are now the proud owner of some Homemade Grenadine Syrup
- Store in a fridge and use within 1 Month
Nutrition
Calories: 1113kcal
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