Ingredients
| 500ml pomegranate juice | |
| 60ml pomegranate molasses | |
| 5ml orange-blossom water | |
| 2 strips lemon peel | |
| 500g granulated white sugar | |
| 30g hibiscus flowers (loose-leaf hibiscus tea works well) | |
| EQUIPMENT | |
| Measuring jug | |
| peeler | |
| scale | |
| saucepan | |
| fine- mesh sieve |
Grenadine is a pomegranate syrup used a lot in classic cocktail recipes. While you can find some good-quality grenadines on the market, a lot are artificially hued and too sweet. By making it yourself at home you can retain a lot more of the pomegranate’s lovely tartness. Adding hibiscus elevates the floral notes and makes this an awesome addition to all manner of cocktails and mocktails.
PREP
You can juice pomegranates by adding the seeds to a blender, blitzing and then straining well through a fine-mesh sieve. If that all sounds like too much bother, I’ve had good results using bottled pomegranate juice, too.
View the recipe collection here
Instructions
| 1. | Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. |
| 2. | Simmer for about 20 minutes, until you have a syrupy consistency. |
| 3. | Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. |
| 4. | Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. |
| 5. | Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. |
| 6. | STORE |
| 7. | In the fridge for 1–2 weeks, or in the freezer for up to 3 months. |
This is an edited
extract from Behind
the Home Bar
by Cara Devine,
published by
Hardie Grant
Books, RRP: $36.99,
photography by
Gareth Sobey.