Post by Granny Smith on Sept 13, 2012 20:45:11 GMT -5
Because most grenadine syrups these days are made with artificial ingredients and little or no pomegranate juice, I thought it might be nice to have a recipe for the real thing.
Grenadine Syrup
2-1/4 pounds pomegranates
1 pint water
Sugar, see instructions
Red food coloring, optional
Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.
Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.
Here's a page with some ideas for non-alcoholic uses, but you can probably come up with more of your own~
chowhound.chow.com/topics/274809
Grenadine Syrup
2-1/4 pounds pomegranates
1 pint water
Sugar, see instructions
Red food coloring, optional
Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.
Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.
Here's a page with some ideas for non-alcoholic uses, but you can probably come up with more of your own~
chowhound.chow.com/topics/274809