Add the dried flowers, then allow 10 minutes for the flavor to infuse into the hot juice.
Dried hibiscus flowers give the grenadine a tangy, floral flavor. Find them near loose teas in your supermarket.
PREP: 10 minutes STAND: 10 minutes COOL: 15 minutes MAKES: 1½ cups
1 cup pomegranate juice
1 Tbsp. dried hibiscus flowers
1 cup sugar
¼ tsp. orange flower water*
1. In a small saucepan combine ¼ cup of the pomegranate juice and the hibiscus flowers. Bring to boiling. Remove from heat. Cover and let stand 10 minutes.
2. Add the remaining ¾ cup pomegranate juice and the sugar to the saucepan. Cook and stir over medium-low heat just until sugar is dissolved (do not boil). Remove from heat; let cool 15 minutes. Stir in orange flower water.
3. Strain syrup through a fine-mesh sieve. Transfer to a clean bottle, cover, and store in the refrigerator up to 1 month.
*Recipe Note: Orange flower water is a distillation of bitter orange blossoms popular in Middle Eastern cooking. Look for it at Middle Eastern markets or specialty food stores.
PER 1 TBSP. SYRUP: 38 cal., 0 g fat, 0 mg chol., 0 mg sodium, 10 g carb., 0 g fiber, 0 g pro.
Add the dried flowers, then allow 10 minutes for the flavor to infuse into the hot juice.
Dried hibiscus flowers give the grenadine a tangy, floral flavor. Find them near loose teas in your supermarket.