Skip to main content
Epicurious

Homemade Grenadine

By Audrey Saunders

4.4

(2)

Audrey Saunders, owner Pegu Club, in Manhattan, uses this grenadine in several cocktails, including the Jack Rose, which was featured as a Cocktail of the Month.

Recipe information

  • Yield

    Makes about 4 ounces

Ingredients

6 ounces unsweetened pomegranate juice, such as Elite Naturel (www.organicjuiceusa.com)
3 ounces superfine sugar

Preparation

  1. Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes. Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes. Let cool, cover, and refrigerate syrup until cold, about 30 minutes. (Can be made 1 week ahead. Keep chilled.)

TagsCondimentSaucePomegranateFruitBeveragesNonalcoholicNut FreeGluten FreeDairy FreeEasyQuickMeal Prep5 Ingredients or FewerSimmerEpicurious
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.