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Grenadine

Written by
Jeffrey Morgenthaler
Jeffrey Morgenthaler is an award-winning bartender and the bar manager at Clyde Common and Pepe Le Moko in Portland, OR. He’s written two cocktail books.
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Jeffrey Morgenthaler
Published 07/14/20
Grenadine bottle
Image:

Liquor.com / Tim Nusog

Grenadine is a staple ingredient used in many cocktails, including the Tequila Sunrise, the Jack Rose and, of course, the Shirley Temple. Store-bought grenadine is certainly the easiest way to go, but for a tiny bit of work, you can produce a homemade version that is guaranteed to be much more delicious than anything you can buy in a bottle. 

Ingredients

  • 2 large pomegranates (or 2 cups pomegranate juice)
  • 2 cups sugar
  • 2 ounces pomegranate molasses
  • 1 teaspoon orange blossom water
  • 1 ounce vodka (optional)

Steps

  1. Cut the pomegranates in half and juice using a citrus press. (This should yield about 2 cups of juice.)

  2. Pour the juice into a large glass, measuring cup or other microwave-safe container and microwave at full power until warm for 1 to 2 minutes.

  3. Add the sugar and stir until it dissolves completely.

  4. Add remaining ingredients and stir to combine.

  5. Allow to cool, then bottle.

The grenadine will keep refrigerated in an airtight container for about a month if made without the vodka. The vodka acts as a preservative, so include it if you do not plan on using up the grenadine within a month.