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
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.