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About This Syrup
Grenadine, named for the French word “grenade” which means “pomegranate,” is a basic simple syrup that has become a common sweetener used in cocktails over the last couple of centuries.
It’s typically made by simmering sugar in pomegranate juice until it dissolves, although some commercial brands use a combination of pomegranate and other fruit juices as well as artificial flavors and colors to mimic the taste and appearance of real grenadine. To ensure our pomegranate syrup is made with high-quality ingredients, I prefer to forgo the candy red stuff found in stores and instead make my own at home; this gives it a much darker color and much better flavor, in my opinion.
This recipe is for a flavored grenadine made using dried hibiscus flowers. I made it for the first time to us in a delicious Star Wars-themed drink called the Tarkenian Night Flower that was served at Star Wars: Galaxy’s Edge in 2021 in celebration of Life Day. I’ve since found that the flowers add an additional level of tanginess that pairs well with various other spirits and juices, especially those found in tropical drinks. Find out how you can recreate it at home in this post!
Syrup Ingredients
To make this simple syrup, you’ll need the following ingredients:
White Sugar: This is a sweetener. I used C&H Premium Pure Cane Granulated Sugar.
Pomegranate Juice: This is the liquid juice of a pomegranate and the liquid base of the syrup. I used POM Wonderful 100% Pomegranate Juice.
Dried Hibiscus Flowers: These are hibiscus leaves that have been dried to use as flavorings in food and beverages. I used Frontier Co-op Organic Cut & Sifted Hibiscus Flowers.
How to Make This Syrup
When making flavored syrups, I prefer to use the sous vide method, but simple sugar syrups can be made on the stovetop because it only takes a minute or two to fully dissolve the sugar in the liquid.
To make this syrup, you’ll need the following tools:
Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set and the OXO Good Grips Silicone Measuring Cup Set.
Food Scale: This is used to precisely weigh the ingredients. I use the GDEALER Food Scale because it offers extremely accurate weights and is easy to store thanks to its compact size.
Blender: This is used to blend up ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.
Saucepan: This is what the syrup ingredients are placed inside to cook. I use the Cuisinart 3 Quart Stainless Steel Saucepan.
Silicone Spatula: This is used to stir the syrup. I use the OXO Good Grips Silicone Everyday Spatula because its flexibility allows me to stir and wipe the syrups out of the pan more thoroughly than a spoon.
Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.
Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.
Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the syrup.
How to Store This Syrup
Once the syrup is made, it’ll need to be chilled to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.
Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the syrup to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I’ll then thaw the pouches in a bowl of water when I want to use the syrup again.
This simple syrup should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made on the container before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Add 200 g sugar, 200 ml pomegranate juice, and 30 g dried hibiscus flowers to a saucepan.
Heat over medium high heat while stirring constantly for 3-5 minutes until sugar is dissolved.
Remove from heat immediately after sugar dissolves and before boiling begins, cover, and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times to remove flowers and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
Ingredients
Directions
Add 200 g sugar, 200 ml pomegranate juice, and 30 g dried hibiscus flowers to a saucepan.
Heat over medium high heat while stirring constantly for 3-5 minutes until sugar is dissolved.
Remove from heat immediately after sugar dissolves and before boiling begins, cover, and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times to remove flowers and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
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More Syrup Recipes
If you like this simple syrup, here are a few others we make and use in our cocktails that you may enjoy:
Kiwi Syrup: A sous vide syrup made with fresh kiwi juice and white sugar
White Dragon Fruit Syrup: A sous vide syrup made with fresh white dragon fruit, white sugar, and water
Star Fruit Syrup: A sous vide syrup made with fresh star fruit, white sugar, and water
Fig Syrup: A sous vide syrup made with fresh black mission figs, white sugar, gum Arabic powder, and water
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