Grenadine is a tart and sweet syrup, mostly used as an ingredient in cocktails. The name originates from the French word grenade which translates to pomegranate.
Growing up there was an amazing pomegranate tree at my Grandfather’s house. I am not sure what happened to all the fruit but whenever I see a pomegranate I am reminded of my childhood. The other day we were driving home from meeting friends for lunch and I noticed pomegranates hanging from trees. I am not sure how long the plantation has been there but this was the first time I noticed the fruit. These bright red orbs caught my eye and made me think of something my mom told me years ago. She told me that supposedly there are 613 arils in each and every pomegranate. These relate to the 613 commandments in the Old Testament. This ancient fruit could in fact be the forbidden fruit in the Garden of Eden if modern scholars are to be believed. Just before we went overseas I went to visit a customer.
Lying on his desk were 20 of these amazing red skinned specimens. He kindly gifted me two, and we discussed counting the seeds. Georgie said he spits out the core, and we asked him to count how many times he spat. Needless to say he was not quite willing. I put them into the fridge for the 2 weeks that we were travelling. They keep very well which is good to know. On our return I cut one in half and scraped out the seeds. These I placed into a bowl to use in a salad. At the same time I printed off a few recipes to test. And coincidently, one of them was for Krista’s grenadine. It has taken me two years to try this recipe. This grenadine is super easy to make and I have already thought of many things I can use my grenadine with.
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- Arils from 1 pomegranate juice reserved
- Water to cover
- Place the arils into a medium saucepan and cover with water
- Bring to the boil over a medium to high temperature
- Reduce the temperature and simmer for 5 minutes
- Remove from the heat and sieve through a chinois lined with muslin, lightly pressing the arils to extract the juice
- Add the reserved juice to this and weigh
- Pour the juice into a clean sauce pan and add the equal weight of fructose
- Return to the stove over a medium temperature and stir until the fructose has dissolved
- Once simmering leave for 1 minute
- Remove from the heat, set aside to cool and the pour into a sterilized glass bottle
- Refrigerate and use as needed