Árbol Chile Grenadine

Serves
makes about 1 1/2 cups

MATT TAYLOR-GROSS

Published on August 5, 2016

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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