Grenadine from Scratch

Happy Monday, Fellow Foodies!

As you know, if you are a long-time reader of my blog, or are a personal friend, I loathe and despise High Fructose Corn Syrup (HFSC). It is one of the most evil inventions of the 20th century. Just read "The Omnivore's Dilemma" by Micheal Pollack if you want to know why. ANYWHOOOO.....

HFCS is in nearly everything these days, and it is very hard to get away from. One of the things that it is a main ingredient of is commercially made grenadine. So when I have a cocktail recipe that calls for grenadine (Tequila Sunrises, etc..) , what do I do? I make my own.

First things first. Most people don't really know what grenadine actually is, except that it's violently red, and thick, and super sweet. So let me give you a little history (Queue flashback music).....

In French the word for Pomegranate is "GRENADE" (sound familiar?) which is where we get the word for well...grenade. I guess someone, somewhere though that the grenades which warring factions lob at each other, resembles the French Grenade-or Pomegranate.

See the resemblance?!?

Now you know a little bit of trivia that you can entertain people with at your next cocktail party!

SO...Grenadine is the juice of the Pomegranate that has been turned into syrup. Or, rather, it used to be, until the mass producers of grenadine decided to make it quick and cheap and easily accessible to the masses-that's us.

I prefer the "Au natural" version made from the juice of the pomegranate, and you will too once you try it. The trouble is, that once you have removed the seeds from a pomegranate and juice them, the process is so tedious and messy, that you will only do it once. ENTER...POM WONDERFUL!!!

The easy-breezy-lemon-squeezy answer all of us lazy chefs have been looking for lo these many years! With all this said-here is a recipe I think everyone will LOVE!!!!

Real Grenadine

2 Cups Pomegranate Juice
2 1/2 cups turbinado sugar (you can use regular sugar if you like)
combine and bring to a boil.

Allow to boil away for about 2 minutes.

Cool and use as you would grenadine.

Or combine with equal parts vintage balsamic vinegar, and highest quality Extra Virgin Olive Oil, a little salt and pepper to make the world's best marinade and salad dressing.

Cook down equal parts grenadine and vinegar of your choice with a little salt until you have a thick syrup like consistency, called a gastrique, and use as a sauce for poultry, pork, or game meats. You can remove the finished garstrique from the stove and while it is still hot whisk in a few knobs of butter for a creamier, richer version of gastrique.

Popular Posts