Many cocktails call for grenadine, which, it seems, is much more than Red No. 40 and high-fructose corn syrup. It’s pomegranates! Who knew? (The FDA seems not to care.)
But more importantly, can we make it at home?
Once one finds Jeffrey Morgenthaler’s recipe for grenadine, one can.
Morgenthaler’s Grenadine
- 2 c. fresh pomegranate juice or POM Wonderful 100% Pomegranate
- 2 c. unbleached sugar
- 2 oz. pomegranate molasses
- 1 tsp. orange blossom water
Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients, allow to cool, and bottle. Yields two cups.
But I’m missing a couple of ingredients.
Luckily, around the time I was looking for pomegranate molasses, I saw Alton Brown’s Good Eats episode on the pomegranate, and he covered the topic.
Pomegranate Molasses
- 2 c. pomegranate juice
- 1/4 c. sugar
- 1/2 TBsp. lemon juice
Dissolve sugar in pomegranate juice and lemon juice over medium heat. Once the sugar dissolves, simmer over medium-low heat until reduced by 3/4, or the consistency of a thick syrup. Remove from heat and cool. Yields four to six ounces.
I called a number of ethnic groceries in Dutchess County searching for orange blossom water, with no luck. Another recipe online used vanilla, so I substituted that. Thus we end up with
Grenadine
- 2 c. pomegranate juice
- 2 c. sugar
- 2 oz. pomegranate molasses
- 1 tsp. vanilla
Dissolve the sugar in the pomegranate juice over low heat. Add molasses and vanilla; stir to combine. DO NOT BOIL. Remove from heat and bottle. Yields two cups.