Pomegranate Syrup Aka Grenadine Recipes

POMEGRANATE MOSCOW MULE (ADAPTED FROM DELISH)

Steps:

• In your copper mug or cocktail glass, stir together the vodka, pomegranate syrup, lime juice and ice.
• Top with ginger beer and garnish with pomegranate arils and rosemary sprig.

POMEGRANATE GRENADINE

Steps:

• Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.

POMEGRANATE SYRUP (GRENADINE)

Steps:

• In a small sauce pan combine pomegranate juice and sugar.
• Bring to a boil over high heat, stirring until sugar is dissolved.
• Boil for 1 minute longer (should be around 5 minutes altogether).
• Remove from heat and cool.
• Cover and refrigerate up to 2 weeks.
• Freeze in airtight containers up to 3 months.

POMEGRANATE SYRUP

Steps:

• Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
• Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
• For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.

POMEGRANATE SYRUP (AKA GRENADINE)

Steps:

• Combine the pomegranate juice, sugar, and salt in a tightly lidded container. Shake until the sugar is dissolved. Store in an airtight container for up to 14 days.