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About Hibiscus Grenadine
Hibiscus grenadine is a deep ruby-red mixer that blends the bright, tangy flavor of pomegranate with the tart, floral notes of dried hibiscus flowers. It’s considered a flavored version of simple syrup, which is essentially just sugar dissolved in hot liquid, but the addition of fruit and botanicals gives it a vibrant color and a more complex flavor than a basic sweetener.
Like classic grenadine, it’s also easy to make at home. In this recipe, pomegranate juice, sugar, and dried hibiscus flowers are gently infused together sous vide until the sugar fully dissolves and the flavors meld smoothly, capturing the tart fruit and lightly floral character without becoming overly sweet. And once it’s finished, this bold syrup pairs beautifully with tequila, rum, gin, or sparkling wine, adding both color and a bright, tangy lift to cocktails. It’s especially great in drinks that benefit from a touch of fruit and a striking crimson hue—perfect for tropical cocktails, modern classics, or anytime you want a homemade upgrade to store-bought grenadine.
Cocktails I Made with Hibiscus Grenadine
Hibiscus Grenadine Ingredients
To make this syrup, you’ll need the following ingredients:
Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.
Pomegranate Juice: This is the deep red, tart-sweet juice extracted from the seeds of pomegranates that’s known for its bright flavor and vibrant color.
Dried Hibiscus Flowers: These are the dehydrated calyces of the hibiscus plant that are known for their deep red color and tart, cranberry-like flavor and are commonly used to infuse teas, syrups, and beverages.
Brands I Used
- 🔗 C&H Premium Pure Cane Granulated Sugar
- 🔗 POM Wonderful 100% Pomegranate Juice
- 🔗 Frontier Co-op Organic Cut & Sifted Hibiscus Flowers
How to Make Hibiscus Grenadine
There are a couple of ways to make hibiscus grenadine, and which one you choose mostly comes down to the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my go-to for most cocktail syrups that are infused with various flavors—a technique I first came across in the book Death & Co: Modern Classic Cocktails.
The pomegranate juice, sugar, and dried hibiscus flowers are sealed in a temperature-controlled water bath, where the sugar dissolves slowly and the tart juice and flowers infuse gently. The low, steady heat preserves the juice’s bright color and vibrant tang, highlighting the hibiscus’s floral notes without the risk of scorching or over-reducing that can happen on the stovetop.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works if you don’t have an immersion circulator or are short on time.
The pomegranate juice, sugar, and dried hibiscus flowers are warmed gently in a saucepan over low heat, stirring until the sugar dissolves and the flavors meld. It’s quicker and requires less equipment, but you will need to watch the syrup closely because too much heat can dull the pomegranate’s brightness or over-extract the hibiscus, which can make the syrup taste bitter.
Tools for Making Hibiscus Grenadine
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clamps: These are small, spring-loaded clamps that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO Good Grips Etched Zester & Grater
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPower Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Hibiscus Grenadine
After your hibiscus grenadine is ready, it’ll need to be chilled to preserve freshness.
Refrigerator Storage
For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
Freezer Storage
For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for two to three weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Storage Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Hibiscus Grenadine
Description
Hibiscus grenadine is a deep ruby-red syrup made by infusing pomegranate juice with sugar and dried hibiscus flowers. This sous vide version highlights the juice’s bright, tangy flavor and the hibiscus’s floral tartness, creating a vibrant, versatile mixer that brightens everything from classic cocktails to colorful, festive drinks.
Yield: 16 fl oz
Serving Size: 1 fl oz
Ingredients
Sous Vide Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 240 g sugar to a blender.
Measure out 240 ml pomegranate juice, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add pomegranate juice mixture and 30 g dried hibiscus flowers to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove flowers and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
