To make standard grenadine, simply omit the chile. Use this to make a more complex tequila sunrise, Jack Rose, or a chile-pomegranate Paloma.
Featured in: Take Grenadine Beyond the Shirley Temple
Ingredients
- 1 cup pomegranate juice, such as Pom Wonderful brand
- 1 cup sugar
- 1⁄2 ancho chile, coarsely chopped or crumbled
- peels of 1 orange
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Instructions
Step 1
In a small saucepan over high heat, combine the pomegranate juice and sugar. Cook, stirring until sugar is dissolved. Add the chile and orange and bring to a boil; boil for 10 minutes.
Step 2
Remove from heat and strain into a jar. Let cool completely before using. Grenadine will keep, refrigerated, for up to one month.
- In a small saucepan over high heat, combine the pomegranate juice and sugar. Cook, stirring until sugar is dissolved. Add the chile and orange and bring to a boil; boil for 10 minutes.
- Remove from heat and strain into a jar. Let cool completely before using. Grenadine will keep, refrigerated, for up to one month.
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