Can we talk for a minute about store bought grenadine? It’s pretty vial stuff made from red dye #40, corn syrup. and a bunch of ingredients that I care not even try to speculate what they are. Every time we take our kids out to eat and there is a Shirley Temple on the menu they both squeal in delight and beg to order it while I cringe and do my best to try and persuade them to make another choice.
I tried my hand at making grenadine a few months back and was not so impressed with the outcome. I cooked the heck out of pomegranate juice as instructed by the recipe, I added the other ingredients and it was just meh… Don’t get me wrong, it was red and it got the job done, but it wasn’t anything to share a blog post about, if you know what I mean.
A few weeks ago I had the pleasure of attending a book launch party here in LA to celebrate the launch of Jeffrey Morgentahler’s, The Bar Book. I swear if there ever was a book written for me it was this one. It’s full of beautiful pictorial tutorials that make even the most difficult bar tender’s secrets seem attainable. Upon arriving home that evening I poured through the book and found myself staring at Jeff’s method for making grenadine. It was simple, straightforward, no fuss, and beautiful all at the same time which gave me the push I needed to try it again at home myself.
Jeff’s method really allowed for the full flavor of the fresh pomegranate juice to come through in the finished product which was lacking in my other grenadine attempt. This version is far superior and although I didn’t have access to all of the ingredients Jeff calls for in his version my improvisation is still pretty darn good! I see a lot of Shirley Temple making in my future, as well as cocktails for Todd and I!
Step 1: Gather your ingredients.
I love a short and simple ingredient list, don’t you?! All that is required for making grenadine at home is 1 quart of 100% pomegranate juice, 2 cups raw sugar, and 1 teaspoon orange blossom water.
Step 2: Heat the juice and add the sugar.
Place the pomegranate juice in a heavy bottomed sauce pan and heat over medium-high heat until you see steam whipping up from the pot and the beginning stages of a simmer.
Remove from the heat and stir in the sugar until it has completely dissolved.
Step 3 & 4 : Add the orange blossom water, cool completely, and transfer to a bottle to store.
Stir in the orange blossom water and set aside until the grenadine has cooled completely. Once cooled store in an airtight container in the refrigerator for up to a month.Print
- 1 quart 100% pomegranate juice
- 2 cups raw sugar
- 1 teaspoon orange blossom water
- Place the pomegranate juice in a heavy bottomed sauce pan and heat over medium-high heat until you see steam whipping up from the pot and the beginning stages of a simmer. Remove from the heat and stir in the sugar until it has completely dissolved.
- Stir in the orange blossom water and set aside until the grenadine has cooled completely. Once cooled store in an airtight container in the refrigerator for up to a month.
Adapted from Jeffrey Morgentahler’s The Bar Book