A Step-By-Step Guide To Homemade Grenadine Syrup
Wondering what is that thing that adds a crimson hue to some popular mocktails and cocktails like Tequila Sunrise? It is the Grenadine syrup, and it holds a special place in the world of beverages. Its rich history and versatile applications in both alcoholic and non-alcoholic concoctions make it a staple in bars, households, and kitchens worldwide.
The origins of grenadine can be traced back to the Mediterranean, where the pomegranate fruit, with its ruby-red arils, was revered for its symbolic significance and sweet-tart flavour. Over time, the extraction and reduction of pomegranate juice evolved into the creation of grenadine syrup, a process that involved combining the juice with sugar to form a thick, sweet liquid.
Grenadine syrup was made with a base of pomegranate juice. Its name has been derived from the French word, ‘grenade’ which means pomegranate. Pomegranate juice, sugar, and lime juice are the main ingredients that make up the homemade Grenadine juice, creating a perfect balance of tartness and sweetness.
Why Make Your Own Grenadine At Home?
It must be noted that the store-bought Grenadines are made with little more than high-fructose corn syrup, citric acid, and red food colouring. The combination results in the sore-bought syrup being heavy-handed on sweetness and lacking flavours of fresh fruits that homemade Grenadine syrup poses.
In the realm of mixology, grenadine has become an indispensable ingredient, adding a burst of color and flavour to an array of cocktails. From the tequila-infused Tequila Sunrise to the rum-laden Hurricane, grenadine's ability to create visually stunning libations has made it a darling behind the bar. Its iconic sinking effect in layered drinks has become a symbol of skilled bartending and artistic presentation.
Yet, grenadine's influence extends beyond the world of spirits. In the realm of non-alcoholic beverages, it has become synonymous with the Shirley Temple, a drink named after the iconic child star Shirley Temple. The blend of grenadine, ginger ale or lemon-lime soda, and a maraschino cherry creates a concoction that appeals to all ages, offering a sweet and visually delightful experience.
The versatility of grenadine syrup isn't confined to beverages alone. Its presence in the culinary world has expanded, finding its way into desserts, glazes, and sauces. Chefs appreciate its ability to add a touch of sweetness and a hint of complexity to dishes, transforming ordinary recipes into culinary delights.
Step-By-Step Recipe For Grenadine Syrup
Making homemade grenadine syrup is a rewarding and simple process that allows you to enjoy the rich, sweet-tart flavour without the additives found in some commercial versions. Here's a step-by-step guide to creating your own batch of this vibrant syrup:
2 cups pomegranate juice (freshly squeezed)
1 cup granulated sugar
1 tablespoon lemon juice
Prepare the Pomegranate Juice - If using fresh pomegranates, cut them in half and juice them using a citrus juicer or by pressing the seeds through a fine-mesh strainer. Alternatively, you can use store-bought 100% pomegranate juice. However, prefer making it fresh at home.
Combine Ingredients - In a saucepan, combine the pomegranate juice and granulated sugar over medium heat. Stir until the sugar dissolves completely.
Add Lemon Juice - For a slightly tangy flavour, add a tablespoon of lemon juice to the mixture. This step is optional but can enhance the overall profile of the grenadine.
Simmer and Reduce - Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for about 15-20 minutes, or until the syrup has thickened slightly. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
Cool and Strain - Remove the saucepan from heat and let the syrup cool to room temperature. Once cooled, strain the syrup through a fine-mesh sieve or cheesecloth into a clean, airtight container to remove any pulp or seeds.
Store - Transfer the strained grenadine syrup to a bottle or jar with a tight-fitting lid. Store it in the refrigerator for up to one month.