JUST READING THE LABEL on commercially bottled grenadine makes my head spin. There’s no call for buying the bottled version of this simple syrup, when it’ so easy to make at home, the fresh and natural way. This ruby-hued, sweetly tart liquid is a grand addition to drinks, owing to both its color and taste. I prefer to hand juice pomegranates rather than to buy bottled juice. It’s dead easy to do, once you get the hang of it. But if you go the store-bought route because you need a time-saver, choose a good-quality brand and your guests likely won’t taste the difference.
MAKES ABOUT
2 CUPS / 480 MILLILITERS SYRUP
2 cups / 480 milliliters pomegranate juice, freshly juiced preferred (see page 162 for juicing tips)
1 cup / 200 grams granulated sugar
1 teaspoon freshly squeezed lemon juice
½ teaspoon salt
Combine the pomegranate juice, sugar, lemon juice, and salt in a medium saucepan over medium-low heat. Simmer gently, but do not boil, stirring constantly until the sugar melts.
Once the sugar is melted, remove the syrup from the heat, and allow it to cool slightly, for about 10 minutes, then decant to a clean bottle or jar and seal. Store in the refrigerator for up to 2 weeks.