Grenadine Syrup

Preparation and Use

Mostly used in cocktail drinks. How to make: 1 part Pure Pomegranate Juice (POM or other brand) 2 parts Sugar French Orange Flower Water Rose Water Heat the juice over a very low flame and mix in the sugar in batches until it is completely dissolved and the syrup is clear. Remove 3/4 of syrup from the stove, and heat the remaining 1/4 over a medium flame until it is reduced by half. When this is done, add to the rest of the syrup. (The reason for this step is to obtain a balance of depth and brightness in the finished product). Add approximately six drops each of orange flower water and rose water — just enough to accent the syrup without becoming prominent notes. To keep the syrup for many months, add an ounce of vodka and store in the fridge.