Grenadine Syrup

Grenadine is more than a coloring agent. It is a pomegranate syrup: fruit, acidity, and enough sugar to give the liquid body. This version begins with pomegranate juice and builds from there.

Unsweetened juice keeps the flavor fresh. Sugar dissolves into it and gives the syrup weight. A small measure of pomegranate molasses adds a darker, sharper note without a long reduction on the stove. Orange blossom water belongs at the edge of the aroma, not in the center of the taste.

Make a small batch. Pomegranate juices and molasses vary. Taste as you go. The finished syrup should still taste unmistakably of the fruit.

Yield: About 2 cups

Ingredients

• 1 cup unsweetened pomegranate juice
• 1 cup white sugar
• ¼ cup pomegranate molasses
• Up to ½ teaspoon orange blossom water

Method

1. Combine the juice, sugar, and molasses in a small saucepan. Warm gently over low to medium-low heat, stirring until the sugar dissolves and the molasses loosens into the liquid. Do not boil or reduce; the heat is only there to dissolve.
2. Remove from the heat and let the syrup cool to room temperature.
3. Stir in ¼ teaspoon orange blossom water. Taste. Add the remaining ¼ teaspoon only if you want a more noticeable floral edge. The blossom water should lift the pomegranate, not perfume it.
4. Pour into a clean bottle or jar, cover, and refrigerate.

Why this method

A long simmer concentrates juice, but it can also dull its fresh character and darken the color. Fresh juice plus a measured amount of molasses gives depth without a long reduction.

Adding orange blossom water after the syrup cools makes its aroma easier to judge and harder to overdo.

How to taste it first

Start with a spoonful in cold sparkling water. That gives you a clear sense of the syrup before it becomes part of a more complex drink.

For a cocktail, try it in Sidewinder’s Singapore Sling, made with Sidewinder Dry Gin. The grenadine contributes pomegranate as well as color.

For a wine spritz, try a small measure with chilled dry rosé and soda water, then adjust to taste. Grenadine can supply fruit and sweetness while the wine keeps the drink dry. It also works in iced tea or over plain yogurt.

Notes

Use 100 percent pomegranate juice with no added sugar. Sweetened juice will make a heavier syrup.

Pomegranate molasses varies in tartness and intensity. If yours is especially dark or thick, start with a little less and add to taste after the sugar dissolves.

Keep refrigerated and use within two weeks. Freeze small portions for longer storage.