Moroccan · Condiment
Pomegranate Grenadine Syrup (Homemade)
True grenadine is simply pomegranate juice cooked with sugar into a ruby syrup, and Morocco's autumn pomegranates make a superb one, sharp-sweet and deeply coloured. A spoonful transforms sparkling water or lemonade into a jewel-red drink, and it drizzles beautifully over fruit, yoghurt and desserts.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 16
- Level
- Easy
Ingredients
- 500 ml fresh pomegranate juice (from about 5–6 pomegranates)
- 250 g sugar
- Juice of 1/2 lemon
- 1 tbsp orange-blossom water (optional)
- 1 strip of lemon peel (optional)
- 1 tbsp pomegranate molasses (optional, for depth)
- Pinch of salt
Method
- 1
Juice the pomegranates
Extract the seeds and press or blitz and strain them to get clear pomegranate juice, or use good unsweetened bottled juice.
- 2
Reduce
Simmer the juice with the sugar and lemon, stirring, for 20–25 minutes until reduced by about a third and lightly syrupy.
- 3
Perfume
Take off the heat and stir in the orange-blossom water if using.
- 4
Bottle
Cool and pour into a clean bottle; it thickens further as it cools.
Chef's tips
- Do not over-reduce; the syrup thickens as it cools and can turn sticky if boiled too far.
- Roll and press the pomegranates firmly, or use a citrus press, to extract the most juice.
- Keep it in the fridge and use within a month for the freshest colour and flavour.
Frequently asked questions
Is homemade grenadine really pomegranate?
Yes — authentic grenadine is pomegranate syrup, though many commercial versions are just coloured sugar syrup. Making it yourself gives a genuine, tangy pomegranate flavour.
What do I use it for?
Stir it into sparkling water, lemonade or juices for a ruby drink, drizzle it over fruit salad, yoghurt or ice cream, or use it to sweeten and colour cocktails and mocktails.