Equipment
Ingredients
Syrup Ingredients
- 480 ml pomegranate juice
- 120 g granulated sugar
- 3 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 357 kcal
- Protein
- 1 g
- Carbohydrates
- 84 g
- Fat
- 1 g
- Fiber
- 2 g
- Sugar
- 122 g
- Sodium
- 602 mg
- Potassium
- 793 mg
- Calcium
- 1 mg
- Iron
- 1.0 mg
- Magnesium
- 36 mg
- Phosphorus
- 120 mg
- Zinc
- 1.2 mg
- Vitamin C
- 34 mg
- Riboflavin
- 0.01 mg
- Water
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the pomegranate juice, granulated sugar, and salt in a small saucepan.
Place the saucepan over medium heat and cook, stirring constantly with a heat-safe spoon, until the sugar and salt are completely dissolved. This should take about 3-5 minutes.
Remove the saucepan from the heat and let the grenadine cool completely.
Pour the cooled grenadine into a sterilized bottle or jar. Store in the refrigerator for up to 1 month.
Chef's Notes
- Use high-quality pomegranate juice for best results.
- Grenadine is a key ingredient in many classic cocktails, such as a Shirley Temple, Tequila Sunrise, and Jack Rose.
Storage
Refrigerator: 1 month — Store in a sterilized, airtight bottle or jar.
Troubleshooting
Syrup crystallized after storage
Cause:
Prevention:
Syrup has mold after some time
Cause:
Prevention:
Cultural Context
Grenadine syrup is a classic bar ingredient, originating in France in the 19th century. The name comes from the French word for pomegranate ('grenade').
