Grenadine Syrup

By Toby Cecchini

Total Time
About 15 minutes
Rating
5(8)
Notes
Read community notes

Making grenadine, the pomegranate-based simple syrup that was favored in many cocktails in the 19th and early 20th centuries, is really quite simple. And homemade is a vast improvement on the red-dyed sugar water in markets. Once you’ve rounded up the materials, 15 minutes’ light work will make enough to last you.

Featured in: Case Study | Ghosts of Cocktails Past

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Ingredients

Yield:Makes 1 quart.
  • 1quart pure pomegranate juice
  • ½pound demerara or other good raw sugar
  • 1tablespoon rose water (see Note)
  • 1tablespoon orange-flower water (see Note)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

117 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 0 grams protein; 13 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour roughly half of the pomegranate juice into a saucepan. Heat over medium, taking care to remove from the flame before it boils. Stir in the sugar until dissolved, then add the other half-quart of juice, the rose water and orange flower water. Mix well and decant into a clean bottle to refrigerate. Adding 2 ounces or so of high-proof vodka or Everclear will allow it to keep longer.

Tip
  • Rose water and orange-flower water can be found at Kalustyan’s, 123 Lexington Avenue, or online. Four good-size swaths of orange zest work as well.

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5 out of 5
8 user ratings
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Tina

Sublime!

Tina

Sublime!

Topkapi

How long will this last for without adding the vodka?

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