Prep School: D.I.Y. – Homemade Grenadine
I promise I’m not getting all “Martha” on you guys with homemade this and homemade that (although homemade is so much better!). It’s just that certain things lend themselves so beautifully and easily to the Do-It-Yourself category. And this, to me, most definitely applies to grenadine for a reason about which I am extremely and passionately averse: high fructose corn syrup. I’m sure there are “artisanal” grenadine syrups out there for our Shirley Temples and Tequila Sunrises for some who are willing to hunt online, but for those of us who don’t (me!), well, we’re out of luck since the only brand that I have ever seen in every grocery store in America lists high fructose corn syrup as its first ingredient (as well as Red 40 and Blue 1). And…and…here’s the thing that kills me: there’s no actual pomegranate juice in it whatsoever. Shameful.
At one time, though, this sweet syrup used to flavor drinks and desserts, was once made exclusively from pomegranates grown on the island of Grenada in the Caribbean. But now, with pomegranate juice readily available just about everywhere, making grenadine at home is as easy as it gets. Just like you’re making a simple syrup.
In a heavy-bottom saucepan, combine 2 cups pomegranate juice, like POM, with 1-1/2 cups sugar. Heat the mixture until a few bubbles have formed around the perimeter and the sugar has dissolved. Remove from the heat.
Optional add ins: 2 teaspoons lemon juice and 2 drops of orange flower water.
Cool the mixture to room temperature; transfer to an airtight container and refrigerate for up to 1 month.
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