GRENADINE RECIPES
HOMEMADE GRENADINE RECIPE | ALLRECIPES
It's extremely easy to make homemade grenadine. It's a two-ingredient operation. Your cocktails will thank you.
Provided by Lorem Ipsum
Categories Side Dish Sauces and Condiments Syrup Recipes
Total Time 11 minutes
Prep Time 1 minutes
Cook Time 10 minutes
Yield 12 servings
Number Of Ingredients 2
Steps:
- Pour sugar and pomegranate juice into a sauce pan and warm over low heat, whisking continuously until the sugar dissolves. Cool, pour into a bottle or jar, and store sealed in the refrigerator.
Nutrition Facts : Calories 71.1 calories, CarbohydrateContent 18.3 g, SodiumContent 0.4 mg, SugarContent 18.1 g
HOMEMADE GRENADINE RECIPE: HOW TO MAKE IT
You can buy grenadine, but after you make your own, you'll never go back to the store-bought version. Kids love it, especially when it's turned into a Shirley Temple by adding it to a lemon-lime soda. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 cups.
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar and pomegranate juice. Cook and stir over medium heat until sugar is dissolved; remove from heat. If desired, stir in lemon juice; cool. Cover and store in the refrigerator up to 4 weeks.
Nutrition Facts : Calories 26 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 7g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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This rich, tawny syrup will elevate your cocktails from 'pretty in pink' to 'pretty spectacular'. Shop around for pomegranate juice! There are a few options for 100% unsweetened juices, and I haven't had bad results at any price point.
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Reviews 5
Total Time 55 minutes
Category Side Dish, Sauces and Condiments, Syrup Recipes
Calories 44 calories per serving
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Reviews 5
Total Time 55 minutes
Category Side Dish, Sauces and Condiments, Syrup Recipes
Calories 44 calories per serving
- Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.
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