How to make Grenadine syrup Or Homemade Grenadine syrup

How to make Grenadine syrup Or Homemade Grenadine syrup

Rate this recipe

When I had shared my recipe of Shirley Temple Mocktail  I had promised that I will share with you all the recipe of my homemade Grenadine syrup which is without any preservatives or any added artificial colour… so as promised I am sharing with you all the recipe of the lovely ruby red Grenadine syrup which would make your drinks be it mocktails or cocktails look more attractive and taste better…

FullSizeRender_1

If you thought till now that Grenadine syrup was made from cherries to get that ruby red color then let me correct you the vibrant ruby red color of Grenadine syrup comes from pomegranates and not cherries (Grenadine is a French word for pomegranates). It’s a quick and simple method to make grenadine syrup at home and turns out economical too.

FullSizeRender_10

If you have ever read the label on the store bought Grenadine syrup you will be surprised to know that except pomegranate juice it consists all other unwanted stuff like fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate and all types of preservatives and not to forget loads of artificial color… Nature has given us all types of natural food colour here in the form of pomegranates, we can get lovely ruby red coloured syrup no need to add any added harmful colour, with only a few simple ingredients in your pantry …and  your vibrant ruby red healthy Grenadine is ready in a flash… plus you get to adjust the sweet to tart ratio and end up with a much better grenadine syrup than the store bought disgusting preservative and artificial colour loaded syrup …

FullSizeRender_5

Moreover, Pomegranates has become a popular fruit that has high antioxidant and healing powers, so it’s always better to make these kinds of syrups using real fruit juice to get all the health benefits from them. In my recipe I have used freshly squeezed pomegranate juice and always remember the ratio of juice to sugar is 4:1 that means 4 parts of pomegranate juice to 1 part of sugar, some people add hibiscus flowers dried petals, or rose water or orange juice to bring out different flavors but these are optional you can adjust the flavorings as you like… if you can get 100% canned Pomegranate juice unsweetened then you can use it to make your life more easier…

FullSizeRender_7

Go ahead make your homemade vibrant Ruby Red Grenadine Syrup and add the sun to your tequila sunrise or make your Shirley temple blush… more recipes with this syrup will be sharing soon so stay tuned… have already shared mocktail Shirley temple recipe check that out on my blog …
More mocktails , drinks and beverages recipes are shared on my blog links given here AAM PORA SHORBOT , THANDAI , BLACK GRAPE FIZZ , SHIRLEY TEMPLE , STRAWBERRY MOJITO , JAL JEERA
If you try this recipe do give me a feedback if possible would be happy to hear from you …

FullSizeRender_2RECIPE FOR HOMEMADE GRENADINE SYRUP
Ingredients :

  • 2 cup (400 ml) – Freshly squeezed pomegranate juice or
    Unsweetened canned pomegranate juice
  • 1/2 th cup – Sugar
  • 1 nos – Lemon juice or as per the tartness to be balanced
  • Few drops of Orange blossom water or rose water (Optional)
  • 1 Funnel to pour the syrup in bottle
  • 1 clean airtight glass bottle sterile for storage
  • Wooden spoon to stir the syrup when cooking
  • A wide pan or skillet to cook the syrup

FullSizeRender_5 (1)METHOD

  1. Take a wide flat pan or skillet and add the pomegranate juice, sugar and put it over medium flame stir with a wooden spoon till the sugar is dissolved.
  2. Bring the mixture to a rolling boil and cook the mixture till it thickens a bit, you will get to know that the mixture is thick enough when you dip a spoon and take it out turn the spoon and draw a line in the middle if the line width remains the same and is coating the back of the spoon with a thin layer of syrup it means it’s done it took me around 6 to 10 mins, remember the syrup keeps on thickening as it gets cold when it’s fully cold the consistency of the syrup should be like that of roohafza syrup.

IMG_0925 (1)

  1. Coating film behind the spoon and when a line is drawn it should remain like this and is the right consistency.
  2. When completely cooled add the lemon juice and balance the tartness of the sugar accordingly.
  3. Add in the orange blossom water or rose water if you desire to add any flavor to your syrup… even orange essence would do but just a few drops.
  4. Sterilize an airtight glass bottle, place a funnel on the top and pour your homemade grenadine syrup in it close the lid and label the bottle if you like.
  5. Store in the refrigerator for up to a month.
  6. Your homemade Grenadine syrup is ready to add a splash of colour to any of your mocktails or cocktails without any added coloring or preservatives.

FullSizeRender_6

The grenadine syrup settles down at the bottom of the drink when poured from top giving it an attractive dual shaded drink…
NOTES:

  1. I have used a flat wide skillet to make the sauce as it helps the water to evaporate quickly.
  2. Add the lemon juice according to the tartness you want in your syrup I like mine sweet and sour, so I have added 1 lemon.
  3. Don’t over boil the syrup for too long or else the sugar will start to crystalize, just cook the syrup till a light film of syrup coats the back of the spoon as the sugar in the syrup continues to cook and thicken even when its cooling. (This is a tricky part so do take care in this step)

FullSizeRender

My Amazon Products

Save

How to make Grenadine syrup Or Homemade Grenadine syrup
 
Author:
Recipe type: Drink & Beverages
Cuisine: Indian
Ingredients
  • 2 cup (400 ml) – Freshly squeezed pomegranate juice or
  • Unsweetened canned pomegranate juice
  • ½ th cup – Sugar
  • 1 nos – Lemon juice or as per the tartness to be balanced
  • Few drops of Orange blossom water or rose water (Optional)
  • 1 Funnel to pour the syrup in bottle
  • 1 clean airtight glass bottle sterile for storage
  • Wooden spoon to stir the syrup when cooking
  • A wide pan or skillet to cook the syrup
Instructions
  1. Take a wide flat pan or skillet and add the pomegranate juice, sugar and put it over medium flame stir with a wooden spoon till the sugar is dissolved.
  2. Bring the mixture to a rolling boil and cook the mixture till it thickens a bit, you will get to know that the mixture is thick enough when you dip a spoon and take it out turn the spoon and draw a line in the middle if the line width remains the same and is coating the back of the spoon with a thin layer of syrup it means it’s done it took me around 6 to 10 mins, remember the syrup keeps on thickening as it gets cold when it’s fully cold the consistency of the syrup should be like that of roohafza syrup.
  3. Coating film behind the spoon and when a line is drawn it should remain like this and is the right consistency.
  4. When completely cooled add the lemon juice and balance the tartness of the sugar accordingly.
  5. Add in the orange blossom water or rose water if you desire to add any flavor to your syrup… even orange essence would do but just a few drops.
  6. Sterilize an airtight glass bottle, place a funnel on the top and pour your homemade grenadine syrup in it close the lid and label the bottle if you like.
  7. Store in the refrigerator for up to a month.
  8. Your homemade Grenadine syrup is ready to add a splash of colour to any of your mocktails or cocktails without any added coloring or preservatives.
Notes
1. I have used a flat wide skillet to make the sauce as it helps the water to evaporate quickly.
2. Add the lemon juice according to the tartness you want in your syrup I like mine sweet and sour, so I have added 1 lemon.
3. Don’t over boil the syrup for too long or else the sugar will start to crystalize, just cook the syrup till a light film of syrup coats the back of the spoon as the sugar in the syrup continues to cook and thicken even when its cooling. (This is a tricky part so do take care in this step)
Save

Save

(Visited 1,160 times, 1 visits today)

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: