DIY Grenadine Syrup

by chefkittie on May 25, 2012

My family didn’t eat out much when I was a child, so when we did, we had fun with it. My favorite part was ordering a Shirley Temple, and I ranked restaurants by how many cherries arrived in the glass.

Grenadine Syrup Group Shot

The Shirley Temple is a wonderful conceptual base for all sorts of drinks, be they soft or hard. It’s difficult to go wrong with bubbles and sweet syrup! Unfortunately, most grenadine syrup nowadays is Red Dye #40 and Corn Syrup, usually High Fructose, and that’s no good. We can do better.

Grenadine Syrup Ingredients

True grenadine is a syrup made from pomegranate juice, so this homemade version will have a pomegranate-y flavor to it, but it’s subtle. If you mixed it with plain sparkling water, you’d have a refreshing pomegranate beverage; if you mixed it with citrus soda, you’d have a Shirley Temple with a slight hint of berry. Either way, it’s sweet in just the right way, and supplies a lovely pinky-purple color to boot.

I like using ultra-fine sugar when making syrups because it dissolves quickly and evenly, but any sugar will work. As for pomegranate juice, as long as it’s 100% juice, you’re good to go. Trader Joe’s happens to have a 32 fl. oz. bottle, which is super convenient (and affordable), but any brand is fine.

Best of all, your grenadine syrup can be stored in the original juice bottle, and should keep in the fridge for a few weeks! If it lasts that long.

DIY Grenadine Syrup
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Recipe type: Syrup
Author: Chef Kittie
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
This sweet and slightly tangy syrup is made from pomegranate juice and sugar, and is worlds above the store-bought version.
Ingredients
  • 32 fl. oz. Pomegranate Juice
  • 2 cups Sugar
Instructions
  1. Bring pomegranate juice to a boil in a small pot or saucepan.
  2. Lower heat and simmer until juice reduces by half, 15-20 minutes. For thicker syrup, reduce another 5 minutes.
  3. Remove pot from heat. Add sugar and stir to dissolve.
  4. Let cool to room temperature before pouring into a clean bottle. Store in fridge for 2-3 weeks.
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(Recipe straight from Stef at The Cupcake Project.)

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