Even non-drinkers recognize grenadine as the sweet red syrup used in many drink and dessert recipes, but most assume it is a cherry flavored syrup. Actually, grenadine was originally made from pomegranate juice. In fact, the word grenadine comes from the French word grenade, which means pomegranate.
Most commercial syrups today, however, are light on the pomegranate juice, if they contain any at all. They're made using mostly artificial flavors, sometimes substituting other juices. One of the most popular brands, Rose's, is made entirely from high fructose corn syrup. These syrups still make good cocktails, but they are missing some of the original flavor.
Pomegranate, though, is enjoying a new surge of popularity today, both because of its unique flavor, and because an ever increasing body of research is revealing its health benefits. Pomegranate juice has become commonly available, and now that it's easy to buy at the corner grocery store, it's also easy to make grenadine syrup at home.
How to Make Grenadine from Pomegranate Juice
Grenadine is as easy and quick to make as a basic simple syrup, with nothing more than one cup of pomegranate juice with one cup of sugar. Combine the juice and the sugar in a saucepan, and heat on low to medium heat, stirring constantly, for about fifteen minutes, or until the sugar dissolves.
The homemade syrup won't be as intensely red as commercial syrups. To get a darker color, add a few drops of red food coloring (commercial syrups also rely on artificial coloring). Homemade grenadine also isn't quite as sweet as a commercial syrup, so slightly more will be needed to give the same sweetness to a recipe.
How to Make Grenadine From Fresh Pomegranates
Pomegranate season is fairly short, roughly September through January in the northern hemisphere, and March through May in the southern hemisphere, so the opportunities to make syrup from the fresh fruit are more limited. There's a little more work involved, but the techniques are still simple.
Ingredients needed:
- 2 1/4 lbs. pomegranates
- 1 pint water
- sugar
- red food coloring (optional)
- Separate the pomegranate seeds from the membranes and skin. Cover the seeds with water in a heavy saucepan and simmer, stirring, for about 5 minutes, or until the juice sacs release their juice.
- Pour the seed mixture through a cheesecloth-layered sieve into a bowl. Press the juice from the seeds before discarding the seeds.
- Measure the strained pomegranate juice and return to the saucepan. Add an equal amount of sugar, and bring the mixture to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature before using. If a redder color is desired, add red food coloring to the cooled syrup.
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