Grenadine Syrup Recipes
HOMEMADE GRENADINE
Blend your own grenadine with pomegranate juice, sugar and orange blossom water to liven up lemonade and make your favourite cocktails and mocktails
Provided by Miriam Nice
Categories Drink
Time 15m
Yield Makes 150ml
Number Of Ingredients 3
Steps:
- Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved.
- Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks.
GRENADINE SYRUP
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.
Provided by Toby Cecchini
Categories brunch, easy, non-alcoholic drinks
Time 15m
Yield Makes 1 quart.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 29 grams
GRENADINE SYRUP
Known as "SC Grenadine" at Smuggler's Cove in San Francisco, this fresh, two-ingredient grenadine syrup is perfect for tiki drinks or mocktails like a Shirley Temple.
Provided by Rebecca Cate
Categories French Polynesia Pomegranate Pomegranate Juice Cocktail Summer Drink
Yield Makes 3 cups
Number Of Ingredients 2
Steps:
- Add the pomegranate juice to a nonreactive saucepan. Bring the juice to a boil over high heat. Add the sugar and stir with a wooden spoon until dissolved, about 1 minute. Remove from heat and let cool. Pour into a lidded bottle or other sealable container and store in the refrigerator. The syrup will keep, refrigerated, for several weeks.
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