Homemade Grenadine Syrup

Learn how to make your very own grenadine syrup from scratch using only 3 ingredients. This is the perfect must have syrup for your cocktails, mocktails, alcoholic and non alcoholic beverages.

Course Extras

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings jar

Calories 402kcal

Author Charla

Ingredients

2 cups pomegranate juice (475ml)
2 cups raw cane sugar (400g)
2 tablespoon lime juice (30g)

Instructions

On medium heat, add the pomegranate juice and raw cane sugar to a medium sized saucepan.
Continue to stir until the sugar is completely dissolved (do not allow the liquid to boil)(use a spoon to check when the sugar has dissolved).
Once the sugar has dissolved, remove the pan from the stove and add the lime juice and stir.
Allow the syrup to completely cool down.
Transfer the syrup into a clean, sterilised jar/bottle.
Store in the refrigerator and use accordingly.

Notes

Remember, pomegrante is seasonal so if you cannot obtain the actual fruit then use pomegrante juice like I have done.
It's best to use grantulated sugar as you have a better idea over how long the liquid needs to be on the stove until the sugar dissolves without overheating it.
You can use agave nectar or maple syrup, use ⅔ cup instead.
Feel free to add some orange blossom or orange floral water as these are popular citrus additions.
If you do decide to use coconut sugar instead of granulated, keep in mind that the end result won't be as sweet.
This grenadine syrup should be stored in an air tight container and can last for up to one month (I usually use mine within 2 weeks of making it).
Some people add about ¼ cup of vodka to preserve it's shelf life.

Nutrition