Pomegranate (Grenadine) Syrup

Pomegranate (Grenadine) Syrup image 1

Originally, grenadine was syrup flavoured with pomegranate. Sadly, most of today's commercially available grenadine syrups are flavoured with red berries and cherry juice. They may be blood red, but they don't taste of pomegranate. Hunt out one of the few genuine commercially made pomegranate syrups, or make your own.

1. You can use shop-purchased pre-squeezed bottled pomegranate juice, but if you have a lever-action pillar press such as those made by Hamilton Beach or Olympus (formerly called OrangeX), then squeezing your own fresh-pressed pomegranate juice is easy and preferable. Simply chop your pomegranates in half (in line with the equator) and then squeeze them in your pillar press in the same way you would an orange. Place a fine strainer over the container (I use a small shaker tin) to fine-strain the juice as you squeeze it).

2. Gradually pour and stir two cups of granulated sugar into a saucepan containing one cup of your pomegranate juice and gently warm until the sugar is dissolved (do not let the juice even simmer!). Consider adding half a split vanilla pod for extra flavour. Some, most notably Jeffrey Morgenthaleradd 60ml (2oz) pomegranate molasses and 5ml (1 bar spoon) of orange blossom water.

3. Allow the syrup to cool and fine strain into an empty bottle. If kept in a refrigerator, this mixture will last for a week or so (please be aware of the use-by date of your pomegranate juice).

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