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.

Be a Fan