Posted on November 15, 2020
Grenadine didn’t used to be the combination of Red 5 and corn syrup that we think of today. Traditionally, grenadine is made from fresh pomegranate juice. It’s deep red (not fluorescent) and adds more than just mere sweetness to cocktails. So say goodbye to the Shirley Temples, Tequila Sunrise, and Roy Rogers, and say hello to the Hemingway Daiquiri, Ward Eight, and Scofflaw.
The recipe is simple, sometimes as simple as pomegranate juice and sugar. More sophisticated versions add some pomegranate molasses for color and depth. Our version uses our dark avocado honey, and slightly caramelizes it before dissolving into pomegranate juice and reducing.
- 1.75 cups fresh pomegranate juice (bottled and refrigerated is fine)
- 1 cup avocado honey
- 1/2 oz. lemon juice
- small pinch of salt
Pour the honey into a cold saucepan and place it on low heat. Watch the honey carefully as the heat comes up, and have your pomegranate juice ready. Be patient…the honey will slowly begin to liquefy. Next a thin foam will begin to appear, followed by some light bubbling. When it bubbles/boils, pull it off the heat for ten seconds just to slow the heating. Place it back on and repeat a few times until you can distinctly smell caramelized honey. Once you smell this, pour in the juice. Be careful not to over-caramelize or it will burn, but a little of that browning will add flavor. Reduce on lowish heat for 5 minutes, add the lemon juice and salt, and set aside to cool. Enjoy.