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Pomegranate Grenadine

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T. Edward Foster

"This rich, tawny syrup will elevate your cocktails from 'pretty in pink' to 'pretty spectacular'. Shop around for pomegranate juice! There are a few options for 100% unsweetened juices, and I haven't had bad results at any price point."
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55 m servings 44 cals
Original recipe yields 32 servings

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  • Prep

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  1. Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.


  • Cook's Note:
  • Syrup is being reduced by 2/3. If you can't temp it, you can reduce the syrup to 8 fluid ounces for the same result.

Nutrition Facts

Per Serving: 44 calories; 0 g fat; 11.2 g carbohydrates; 0 g protein; 0 mg cholesterol; 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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