My home cocktail bar is filled with my favorite small batch gin, vodka, tequila, rum, whiskey, bourbon and rye — say that fives times fast! I keep several compliments like vermouth and various fruit-flavored liquors. And, in addition to homemade simple syrup (1 part water to 1 part sugar) and various bitters, there’s always, always grenadine syrup. This homemade version from Angela Brown is a simple winner. -Maggie
I have fond memories of dining out as a child. The dishes and the establishments were never anything fancy – usually just burgers or decent pasta dishes from neighborhood joints. However, in the few minutes before we were seated, I had a habit of joining my father at the bar where he always let me order my most favorite drink: the Shirley Temple.
Something about that ultra girly, pale pink drink always made it feel like our family was about to engage in something extra special (rather than preparing to eat half-priced surf and turf at the local tavern). I admired the whole process of the Shirley Temple. I loved the special tools the bartender used to mix the ingredients. I loved the cherries that bobbed along the rim of the glass. I loved the first tart, fizzy sip. I loved the game of begging the bartender for more cherries (whether there were two or ten, there were never enough).
Somewhere along the line, I grew up and traded my Shirley Temples for sweet wines and craft beers. My once favorite beverage suddenly seemed immature. Plus, I had a bad feeling that, like so many foods and drinks I loved in the eighties, my favorite drink’s adorable color was likely a product of bad-for-me preservatives and chemically-made food dyes.
It turns out I was right. Shirley Temples, like many pink and ruby-hued cocktails, gain their signature color from grenadine. However, many popular grenadine brands are formulated with high fructose corn syrup and a rainbow of artificial coloring. But fear not: real grenadine, which gains its name from pomme grenade, the French word for pomegranate, is made from fresh pomegranate juice, sugar and a bit of citrus. It’s a cinch to make at home.
Whether you plan to mix up a few rounds of Shirley Temples, Tequila Sunrises, or some other jewel-colored beverage, DIY grenadine takes all of ten minutes to whip up and is a decidedly adult way to round out your home bar.
Homemade Pomegranate Grenadine
- 1 cup 100%-pure pomegranate juice
- 1 cup raw sugar
- Juice from 1/2 orange
- Zest from 1/2 orange
- Add the pomegranate juice, sugar, orange juice, and zest to a small saucepan and heat over low heat, stirring frequently to help the sugar dissolve.
- When the sugar is dissolved, turn up the heat and allow the liquid to reach a boil. Boil until the liquid reduces by approximately half, about 5 to 8 minutes.
- Allow the grenadine to cool and transfer to a clean jar or bottle. When stored in the refrigerator, the grenadine should last for about 2 to 3 weeks.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.