Grenadine, named for the French word “grenade” which means “pomegranate,” is a basic simple syrup that has become a common sweetener used in cocktails over the last couple of centuries.
It’s typically made by simmering sugar in pomegranate juice until it dissolves, although some commercial brands use a combination of pomegranate and other fruit juices as well as artificial flavors and colors to mimic the taste and appearance of real grenadine. To ensure our pomegranate syrup is made with high-quality ingredients, I prefer to forgo the candy red stuff found in stores and instead make my own at home; this gives it a much darker color and much better flavor, in my opinion.
Add 265 g sugar and 265 ml pomegranate juice to a saucepan.
Heat over medium high heat while stirring for 3-5 minutes until sugar is dissolved but water is not yet boiling.
Remove from heat and let cool for 10 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.