- 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