Grenadine pomegranate syrup: homemade recipes

Initially, this syrup was prepared based on pomegranate juice, but over time, the main component began to be replaced by other fruits with a similar color. Pomegranate began to be replaced with chokeberries, cherries or currants. Currently, finding real pomegranate syrup is a big problem, so we suggest making it yourself.

How to select and clean pomegranate

Pomegranates for syrup should be selected very carefully, feeling and inspecting each fruit. It should be dense, hard, without dents or damage.

The peel should have a uniform color. A fruit that is too dark may hide overripe seeds, and, conversely, if the peel is too light, this may indicate that the pomegranate was picked from the tree too early.

Purchased fruits are thoroughly washed and dried with towels.The next stage is cleaning. There are many ways to cope with this task with minimal effort. The simplest: cut off the “lid” from the top of the pomegranate. Make shallow vertical cuts on the sides of the fruit along the entire height of the fruit, trying to minimally injure the grains. A total of four cuts will be enough. After this, a knife with a wide blade is inserted into the top of the pomegranate and, turning it around, the fruit is broken into 4 parts along the cuts made.

After this, juicy seeds are extracted from each quarter. To make sure that there are no films left on the grains, due to which the finished syrup may taste bitter, the seeds are poured with water. The remaining films float up and are removed from the surface.

The RIA Novosti channel will tell you about other ways to quickly clean a pomegranate.

Recipes for homemade Grenadine

Method number 1 – With lemon juice

To prepare the syrup, take four ripe pomegranates. The cleaned grains are washed with water to check for the presence of films. After water procedures, they are dried in a colander. The main ingredient is poured with 800 grams of sugar and everything is mixed well. In order for the pomegranate to begin to produce juice, they pass through the grains with a masher. The bowl of candied fruit is sent to the cold for 10 - 12 hours. You can extend this time up to 20 hours.

After keeping the pomegranate juice and sugar for the set time, the mixture is filtered. To make the most of the nectar, the grains are squeezed through a gauze bag. Place the syrup over medium heat and cook for 20 minutes, stirring continuously. 2 minutes before readiness, add 2 tablespoons of freshly squeezed lemon juice or natural lemon juice seasoning to Grenadine. This component will give the syrup a piquant sourness.

Method No. 2 – With the addition of water

Clean grains of five pomegranates are placed in the bowl of a blender-chopper and filled with 100 milliliters of water. After 2 minutes of operation of the unit, the grains turn into pomegranate juice with seeds. It is filtered through a sieve lined with cloth and poured into a small saucepan. Instead of sugar in this recipe, use powder. The amount of powdered sugar and pomegranate juice is taken from a 1:1 ratio. “Grenadine” is boiled until thickened for half an hour over low heat. To acidify the finished product and ensure better preservation, add ½ teaspoon of citric acid to the syrup a minute before it is ready.

Method No. 3 – Quick recipe from store-bought juice

Ready-made pomegranate juice will help you make Grenadine quickly. Only when choosing the main ingredient should you not skimp and purchase a low-quality product.

Juice and sugar are taken in equal proportions. The products are placed in a cooking bowl and boiled at a minimum heat level for 15 minutes, constantly stirring and skimming off any foam that has formed. Homemade “Grenadine” made from pomegranate juice is ready!

A video from the channel “lavanda618” will tell you how to make syrup from unpeeled pomegranates.

How to store pomegranate syrup

A small amount of the finished syrup is stored in the refrigerator. For this purpose, bottles are not sterilized before packaging, but only thoroughly washed and dried. If “Grenadine” is planned to be stored for more than 6 months, then the containers are disinfected over steam for 5 minutes, and the lids are boiled in water before screwing on.