Making grenadine, the pomegranate-based simple syrup that was favored in many cocktails in the 19th and early 20th centuries, is really quite simple. And homemade is a vast improvement on the red-dyed sugar water in markets. Once you’ve rounded up the materials, 15 minutes’ light work will make enough to last you.
Ingredients
- 1 quart pure pomegranate juice
- ½ pound demerara or other good raw sugar
- 1 tablespoon rose water (see Note)
- 1 tablespoon orange-flower water (see Note)
- Nutritional Information
Nutritional analysis per serving (2 servings)
699 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 176 grams carbohydrates; 0 grams dietary fiber; 173 grams sugars; 0 grams protein; 77 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 1 quart.
Preparation
- Pour roughly half of the pomegranate juice into a saucepan. Heat over medium, taking care to remove from the flame before it boils. Stir in the sugar until dissolved, then add the other half-quart of juice, the rose water and orange flower water. Mix well and decant into a clean bottle to refrigerate. Adding 2 ounces or so of high-proof vodka or Everclear will allow it to keep longer.
- Rose water and orange-flower water can be found at Kalustyan’s, 123 Lexington Avenue, or online. Four good-size swaths of orange zest work as well.
About 15 minutes
Dining and Cooking