Easy Homemade Grenadine Syrup

As promised earlier in my  previous post of Brazilian Papaya Creme recipe, here is the recipe for Grenadine syrup. What is Grenadine : It is a syrup made with pomegranate juice, sugar, and lemon juice.  It is  commonly used as nonalcoholic bar syrup characterized by its deep red color. It is a popular cocktail ingredient renowned for its flavor as well as ability to give a reddish or pink tint to mixed drinks and is traditionally made from Pomegranate. Unlike traditional Simple syrup,  this cocktail essential adds more than sweetness, it has a really delightful flavor too. The name "grenadine" originates from the French word grenade which means pomegranate from Latin  grānātum "seeded". Grenadine was originally prepared from pomegranate Juice, sugar, and water.  It is not related to the Grenadines archipelago, which takes its name from Grenada,  which is named for Granada, Spain.

It is easy and cheap to to make at home! Originally, this popular bar syrup included pomegranate juice, water, lemon juice and sugar.  In my version I substituted lime juice for lemon juice and traditionally all recipes instruct not to boil the syrup, but I did just for few minutes to give extra shelf life to this  syrup.  

Ingredients: 

• 1 cup water
  
• 2 cups cane sugar or granulated sugar (I used cane sugar) 
• 2 cups Pomegranate Juice I used POM (no sugar added)
• Juice from 2 fresh limes strained 
• One teaspoon  of orange flower water, I used elderberry syrup, or you can use rose water too.
  

Method: 

• Heat water and sugar on stove until sugar is melted, do not boil.
  
• Add Pomegranate Juice to this syrup, while still on stove and heat until  it forms a few bubbles.
• Add strained  lime juice.
• Keep stirring while still on stove.
  

• Here is what I did  different, I boiled it, just for few min until the liquid has  somewhat syrupy consistence. However word of caution :  don't leave it in the simmering syrup for too long.
• Lastly I added the elderberry syrup. (you can add rose water or orange flower water.
  
• Remove from heat and let it cool completely at room temp.
• Then transfer this syrup to bottles with airtight lids.
• Store in refrigerator and use as needed. 
  

The syrup usually lasts for about 1 month in an air-tight bottle in the refrigerator, but I was able to keep it in the fridge for over good  two months period.

Recipe and Photographs by Surekha.

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Brazilian Creme de Papaya

This recipe is dedicated to a very good friend of ours A. Kothare, who lived in Brazil and who we have known for more than 40 years.  Two years ago when we had taken a trip to South America, we went to Rio de Janeiro and he was supposed to meet with us Petropolis which is about 71 km from Rio de Janeiro.   Unfortunately he could not come due to health reasons, but he gave us some great suggestions every step of the way, during our entire trip to Brazil in terms of where to visit and what to eat etc. One of the things he said, you must try Creme de Papaya.

Today happens to be his birthday and I am dedicating this recipe to him. Sadly we lost him last year to  respiratory illness. Creme de papaya is a Brazilian dessert. It was a culinary fad   in Brazil in the mid-1990s. Nowadays, its popularity has diminished somewhat. t consists of papaya  blended with vanilla ice cream, Creme de cassis is usually added, but a non-alcoholic blackcurrant syrup can be substituted. It is common to blend the papaya and ice cream, then put into serving dish and pour about an ounce of creme de cassis on the top.

 Sure enough when we saw in on the dessert menu of a Churrascaria which is a steakhouse.  We don't eat meat but we tried some of the vegetarian items there and then ordered this Creme de Papaya.  Of course it was out of this world.   Today happens to be our friend's birthday and I am posting this recipe in his memory.  When we got back from our trip in Dec 2019, we had a get together at our house with all of our friends who went to South America with us and I made all the items that we tried in South America, and this was the dessert that I made and it was a hit.  Of course  I made this from the memory of what the server told us how it is made and from the memory of my palate what it tasted like and it came out perfect.   Since I did not have creme de cassis or blackcurrant syrup I topped it with homemade Grenadine syrup, recipe of this syrup I will be posting it next.

Ingredients:

• One large ripe papaya peeled, seeded and cut in to cubes.
• 16 ounces of vanilla ice cream 
• 2 table spoon of condensed milk
• Some cool whip or fresh whipped cream for topping.
  
• Cream de Cassis for drizzling before serving.  
• Mint leaves for garnish.
  

 

  Method:                                                          

• Combine Papaya cubes, ice cream and condensed milk in food processor or blender, and puree it until smooth, and creamy.
• Divide in to individual servings in bowls and drizzle with cassis liqueur. 
• However, like I mentioned earlier, I did not have this so I drizzled with home made Grenadine syrup, I will be posting this recipe next on this blog. 
• Top it with whipped cream or coolwhip.
• Garnish with mint leaf.
  
• Serve immediately
• Enjoy !!
  

 

This was   the Churrascaria,  where we had lunch at in Petropolis and as you see the last picture of the cream de papaya was all gone....

 

 

 

 

 

 

 

 

 

 

Recipe and Photographs by Surekha.

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