Author Notes
A wholesome, 4-ingredient DIY grenadine for better drinks at home -- plus a gutsy technique for juicing a pomegranate without seeding first. (Wear an apron -- or wear black -- to be safe from stains, but this juicing technique is surprisingly contained.) Stir it into sparkling water (along with a splash of lemon and lime juice for a DIY Shirley Temple), pour it over ice cream and yogurt and cake, explore your bar. This recipe halves well. Adapted slightly from mixologist and blogger Jeffrey Morgenthaler. —Genius Recipes
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Ingredients
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2 cups
fresh pomegranate juice (two to four large pomegranates) or 100% pomegranate juice like POM Wonderful
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2 cups
unbleached sugar
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2
fluid ounces (1/4 cup) pomegranate molasses
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1 teaspoon
orange blossom water
Directions
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If you are using fresh pomegranates, slice them in half and press the juice out using a citrus juicer. Strain juice, crushing any unbroken arils with the back of a spoon. Alternately, you can seed the pomegranate, then blend the seeds in your blender and strain out the juice.
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Heat the pomegranate juice over low heat, just enough to melt the sugar (well below the level of a boil). Stir in the sugar until the mixture is clear and the sugar is dissolved.
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Stir in the pomegranate molasses and orange blossom water and stir until dissolved.
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Allow the mixture to cool and transfer to a bottle for storing in the refrigerator. If you won't be using within about a month, you can optionally add an ounce of vodka, or freeze the syrup.
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