Grenadine is a staple ingredient used in many cocktails, including the Tequila Sunrise, the Jack Rose and, of course, the Shirley Temple. Store-bought grenadine is certainly the easiest way to go, but for a tiny bit of work, you can produce a homemade version that is guaranteed to be much more delicious than anything you can buy in a bottle.
- 2 large pomegranates (or 2 cups pomegranate juice)
- 2 cups sugar
- 60 ml pomegranate molasses
- 1 teaspoon orange blossom water
- 30 ml vodka (optional)
- Cut the pomegranates in half and juice using a citrus press. (This should yield about 2 cups of juice.)
- Pour the juice into a large glass, measuring cup or other microwave-safe container and microwave at full power until warm for 1 to 2 minutes.
- Add the sugar and stir until it dissolves completely.
- Add remaining ingredients and stir to combine.
- Allow to cool, then bottle.
The grenadine will keep refrigerated in an airtight container for about a month if made without the vodka. The vodka acts as a preservative, so include it if you do not plan on using up the grenadine within a month.
Disclamier- This recipe originally featured on liquor.com
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