Pomegranate Grenadine

Pomegranate Grenadine

T. Edward Foster

"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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Ingredients

55 m servings 44 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.

Footnotes

  • Cook's Note:
  • Syrup is being reduced by 2/3. If you can't temp it, you can reduce the syrup to 8 fluid ounces for the same result.

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