This delicious rouge-magenta grenadine syrup adds the perfect touch to any cocktail. It’s sweet, delicate, and heavenly. It can also be used in desserts, teas and can even be used to make a unique addition to savoury meals.
What Is Grenadine & Why Make It?
Grenadine is a simple syrup traditionally made using pomegranates, sugar and water. It’s most commonly used in cocktails to add colour and enhance the flavour.
Genuine grenadine – made with actual pomegranate juice can be often hard to find, mainly due to the high production costs. Commercial variants often use blackcurrants in combination with other berries and food colourings to mimic grenadine. Pomegranates are an expensive fruit so it’s understandable but you can easily make it at home from scratch.
In addition to it tasting 100 x better, it’ll cost you about the same as shop bought (artificial) Grenadine. In total the pomegranates cost me £3.60 which means this recipe totalled to just under £4.00 for all of the ingredients. Grenadine from my local supermarket cost £2.75 for 250 ml. This recipe produces at least 360 ml. Maybe more. You see where I’m going with this.
It’s worth making and tastes great!
Homemade Grenadine Ingredients Breakdown
Pomegranates: I recommend buying at least 3 medium pomegranates or 4 – 5 small ones. To be as accurate as possible, I’ve stated the amount of pomegranate seeds in grams (380 g). If you’re using pre-made pomegranate juice, then 300ml is sufficient for this recipe.
Water: A splash of water helps the pomegranates blend easier.
Lemon Juice: Enhances the flavour and adds a nice, tart fusion to the syrup.
Sugar: I used 1 cup of granulated sugar for this recipe. The juice simmers down to approximately 240 ml which means the grenadine is a 1:1 simple syrup ratio.
Dried Sorrel (Hibiscus): This isn’t an ingredient that you’d typically expect to find in grenadine but it’s a great addition. Sorrel will help keep the magenta hue of the grenadine which has a tendency to brown once diluted. It also adds subtle floral notes to the syrup.
You can definitely leave this ingredient out if you can’t find sorrel and aren’t fussed about the colour. If you do want the grenadine to be as rosy as possible then add a small drop natural red food colouring once the syrup has cooled down slightly.
How Do You Use Grenadine
- First on this list is a Rum Punch of course! (Check out my authentic rum punch recipe here)
- Use it as a natural food flavouring and dye for desserts. This syrup is perfect for icings and buttercreams.
- Use it in place of maple syrup. It’s divine on pancakes and french toast.
- Combine with sparkling water, lime and a bit of ice to make a refreshing cooler.
Top Tips & Storage
It can be tempting to boil simple syrups for longer than necessary due to the consistency. This is a thin syrup that’ll be runny (similar to water) when hot and thicken once cooled.
For storage, place it in the refrigerator for up to 1 month. Add a splash of vodka to extend the shelf-life for up to 3 months.
A delicious rouge-magenta syrup adds the perfect touch to any cocktail. This recipe produces 360 ml.
- 380 g pomegranate arils, from 3 medium pomegranates (see notes)*
- 60 ml water
- ½ lemon, juiced
- 1 Cup (200 g) sugar
- 1 handful Dried sorrel/hibiscus flowers, optional (see notes)**
Peel and de-seed the pomegranates. Add the arils and water to a blender and blend until smooth. Strain the pomegranate juice into a saucepan using a muslin cloth.
Add the lemon juice to your saucepan and bring it to a boil on a high heat for 5 minutes. Use a spoon to remove any brown froth that floats on top.
Once bubbling turn the heat down to low – medium, add the sugar and allow the syrup to simmer for 15 minutes.
At this point, add the dried sorrel and continue to simmer for a further 10 minutes.
Turn off the heat and remove the larger pieces of sorrel using a spoon.
Strain the syrup into a measuring jug using a fine mesh strainer to remove the smaller debris. Allow syrup to cool before transferring to a storage bottle.
* If you’re using bottled pomegranate juice then add 300ml to a saucepan along with the sugar and lemon juice. Bring it to a boil for 5 minutes then lower to a medium heat. Add the dried sorrel (if you’re using it) and reduce for a further 10 minutes.
** The sorrel leaves naturally colours the grenadine whilst also adding a depth of flavour to it. If you can’t find sorrel then you can use any natural red food colouring. This will insure that your cocktails are remain bright and red once the grenadine is diluted.
*** This syrup can be stored for up to 1 month in the refrigerator.