Entrepreneur. Cocktail and spirit champion. Old world wine provocateur.
Grenadine is easy to make. It really is. And the version you’ll make at home is far superior to that sugary, syrupy debacle you pick up at your local liquor store. The first step to mixing up some classic cocktails is to have a good grenadine recipe and to always keep some on hand. I use it in just about everything, so here’s a quick and easy recipe to get you started.
Here’s what you’ll need on hand:
Here’s what you’ll need to do:
Take two cups of pomegranate juice and one cup of sugar and put them in a saucepan over medium heat. Allow the sugar to dissolve, but don’t let the liquid come to a simmer yet. Once the sugar is dissolved, add the juice from 1/2 of the orange and mix. Then add the zest of the orange. If you have a gigantic orange, don’t use the whole thing. Just be smart about it and adapt accordingly.
Bring the entire mixture up to a simmer and leave it there for about five minutes. When it is done, strain the mixture** and let it cool. Label it and refrigerate it for up to two weeks.
Here’s what you can use it in:
**I like to use cheesecloth for straining everything. It’s the most effective method and it gives you the cleanest end product with the least amount of grit. In the absence of cheesecloth, a fine mesh strainer or even a coffee filter will work just fine. If there is a recipe that really requires a cheesecloth, I’ll be sure to let you know.