A Better Brighter Grenadine

Posted by on June 23, 2011 at 7:07 pm.

Left: This Recipe, Right: Other Recipes

Recently I spent an extraordinary amount of time testing grenadine recipes, trying to find one that wouldn’t sacrifice color for flavor, or flavor for color. There are a lot of complaints out there about home made grenadine being brown (from the pomegranate molasses) or too watery (when it’s made with juice) or too expensive and time consuming (when you make your own pomegranate molasses).  I thought I had found the solution when I saw on someone’s website that a combination of the two (using pomegranate molassesand juice) produced a bright and deep red grenadine that didn’t turn brown in drinks. But alas! Still brown.  So for about a month I thought about how to solve this problem. There was a time when no one cared that homemade grenadine was brown, but in this newer age of cocktails people are looking for beauty as well as artisanal methods. Food coloring simply won’t do, but neither will a muddy drink. While working on other syrups I discovered the key in a flower I use in almost everything. It’s so simple, so inexpensive, and so beautiful, I can’t believe I didn’t think of it sooner: hibiscus. And you can believe me when I tell you this will make a beautiful, bright, and deep red grenadine that won’t dilute to brown when you mix it. (Get the recipe at Is Greater Than)



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