When you think of grenadine, you probably think of Rose’s, which is grenadine in name only. Real grenadine should be sweet and a little tart. It is basically a reduced pomegranate syrup. What I am going to share with you is my recipe for a grenadine that works very well for a multitude of cocktails.
You’re going to need a few strange ingredients. I would recommend checking local Asian or Hispanic markets, or even somewhere that sells organic foods. But other than some odd ingredients, this recipe is shockingly easy. I’ve actually never written it down.
1 cup POM 100% Pomegranate juice
1 cup Turbinado or Demerara sugar
1 cup dried Sorrel, loosely packed
1 teaspoon orange blossom water
A few spices, to taste. I use 2 star anise, a few cloves and some allspice. Just to add some depth and spice.
Combine everything in a pot and whisk or stir until the sugar is well dissolved. Bring it to a boil and keep whisking for a minute or two, and then bring it down to a simmer, cover and let sit for 20 minutes.
After the twenty minutes, remove from heat and let cool. I usually wait about 20 more minutes. Then give it a final stir and slowly strain into a bottle. Let it cool before putting it in the refrigerator. You can also add 1/2 an ounce or so of vodka or white rum to help it keep longer. It’s best used within the first month, after that, the flavor tends to become a bit more tart.