I made Pomegranate Simple Syrup that blows store grenadine out of the water and suddenly your Shirley Temples and Tequila Sunrises actually mean business.

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I am obsessed with bright, syrupy nonsense I call grenadine. I love how pomegranate simple syrup stains the glass and makes even a boring soda feel illegitimately glamorous.

But it’s not about pretending; I actually crave that sharp, slightly tart edge when I smell fresh lemon juice and the deep fruit of unsweetened 100% pomegranate juice. And cocktails with grenadine syrup hit different.

Shirley Temple nostalgia, Tequila Sunrise but better. I hoard jars in the fridge like a stamp collection.

Sticky fingers? Worth it.

Sweet and sour and honest. This is the syrup I want at every party right now.

Ingredients

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Main fruity body, bright tartness.
It gives true pomegranate punch.
Sweet backbone, balances tartness, makes it syrupy and cocktail-friendly.
Plus, adds zip and keeps it from tasting flat, brightens overall flavor.
Basically, a pinch tames sweetness and sharpens the fruit notes.
Plus, adds body and gloss, makes the syrup thicker and richer.
Plus, a few drops give a floral kiss, fancy but subtle.

Ingredient Quantities

2 cups (480 ml) unsweetened 100% pomegranate juice

1 cup (200 g) granulated sugar

1 tablespoon fresh lemon juice

1/8 teaspoon kosher salt, optional but helps balance the sweetness

1 teaspoon pomegranate molasses or light corn syrup, optional for a thicker, richer syrup

Few drops orange blossom water or rose water, optional for a floral note

How to Make this

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1. Pour 2 cups unsweetened pomegranate juice into a small saucepan and add 1 cup granulated sugar.

2. Heat over medium, stirring almost constantly until the sugar is completely dissolved and the mixture comes to a gentle simmer.

3. Lower the heat to medium-low and let it simmer gently for about 10 to 15 minutes, stirring now and then, until it slightly thickens and coats the back of a spoon. Don’t boil hard or it can get bitter.

4. Stir in 1 tablespoon fresh lemon juice and 1/8 teaspoon kosher salt if you want to balance the sweetness; taste and adjust the lemon or salt a little if needed.

5. If you want a thicker, darker, richer grenadine add 1 teaspoon pomegranate molasses or 1 teaspoon light corn syrup now and stir until smooth.

6. Remove from heat and let cool for a few minutes. Skim off any foam that formed on top if it bothers you.

7. Add a few drops of orange blossom water or rose water for a subtle floral note, but be careful, a little goes a long way.

8. Let the syrup cool to room temperature, then transfer to a clean glass bottle or jar. Seal and refrigerate.

9. Use within 3 to 4 weeks for best flavor. If it crystalizes slightly, warm gently and stir to dissolve.

Equipment Needed

1. Small saucepan (about 1 to 2 quart), preferably with a heavy bottom
2. Wooden spoon or heatproof silicone spatula for stirring
3. Measuring cups and spoons (1 cup, 1 tbsp, 1/8 tsp)
4. Small fine-mesh strainer or skimmer to remove foam if you want
5. Citrus juicer or a fork to squeeze the lemon, and a small bowl to catch juice
6. Funnel and a clean glass bottle or jar with a tight lid for storing the syrup
7. Kitchen thermometer (optional) or just a spoon to test thickness by coating it
8. Small ladle or heatproof measuring cup for transferring syrup into the bottle

FAQ

2 cups (480 ml) unsweetened 100% pomegranate juice

1 cup (200 g) granulated sugar

1 tablespoon fresh lemon juice

1/8 teaspoon kosher salt, optional but helps balance the sweetness

1 teaspoon pomegranate molasses or light corn syrup, optional for a thicker, richer syrup

Few drops orange blossom water or rose water, optional for a floral note

Q: How long will homemade grenadine last in the fridge? A: Stored in a clean, sealed jar it will keep about 2 to 3 weeks. If you want longer, freeze it in ice cube trays for up to 3 months.

Q: Can I use fresh pomegranate juice instead of bottled? A: Yes. Fresh-pressed juice works great and tastes brighter, but you might need a little more sugar depending on how tart the fruit is.

Q: Do I need to add the pomegranate molasses or corn syrup? A: No, those are optional. They just give a thicker, richer mouthfeel. If you skip them, the syrup will be lighter and more like a simple syrup.

Q: Why add lemon juice and salt? A: Lemon adds brightness and helps preserve flavor. A tiny pinch of salt rounds out the sweetness so it doesn’t taste flat.

Q: Can I make this without sugar, using honey or other sweeteners? A: You can substitute honey, maple or agave but flavor changes. Honey needs lower heat and may make the syrup darker. Measure to taste because sweetness levels vary.

Q: How thick should the grenadine be for cocktails? A: For most cocktails you want a pourable syrup, similar to maple syrup. If it’s too thick it’ll sink and be hard to mix.

Q: Will this starch or crystallize in the fridge? A: It rarely crystallizes if you dissolved the sugar fully. If crystals form, gently rewarm and stir until they dissolve again.

How To Make Your Own Grenadine (Pomegranate Simple Syrup) Recipe Substitutions and Variations

Unsweetened pomegranate juice: you can use tart cranberry juice or a 50/50 mix of unsweetened red grape and cranberry for similar color and tang
Granulated sugar: substitute honey or agave syrup (use a little less, taste as you go), or light brown sugar for a warmer, deeper flavor
Fresh lemon juice: lime juice works fine, or 1/2 teaspoon white vinegar in a pinch if you need the acidity but have no citrus
Pomegranate molasses / light corn syrup: use a teaspoon of molasses or a splash of maple syrup to thicken and add richness if you don’t have pomegranate molasses

Pro Tips

1. Chill the bottle before using, or at least cool the syrup fully; cold grenadine pours cleaner and you wont overdo sweetness when you mix drinks.

2. If it looks too thin after cooling, warm it gently in a pan, stir in a tiny bit more sugar or a half teaspoon of corn syrup, taste, then cool again; dont boil or it will taste bitter.

3. Strain it through a fine mesh or cheesecloth to catch bits of foam or pulp, but save those bits for pancakes or yogurt, they still taste good.

4. Add floral water or extra lemon a drop at a time, not all at once; floral flavors explode fast, lemon can tame sweetness so tweak little by little.

How To Make Your Own Grenadine (Pomegranate Simple Syrup) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made Pomegranate Simple Syrup that blows store grenadine out of the water and suddenly your Shirley Temples and Tequila Sunrises actually mean business.

Servings

servings

Calories

135

kcal

Equipment: 1. Small saucepan (about 1 to 2 quart), preferably with a heavy bottom
2. Wooden spoon or heatproof silicone spatula for stirring
3. Measuring cups and spoons (1 cup, 1 tbsp, 1/8 tsp)
4. Small fine-mesh strainer or skimmer to remove foam if you want
5. Citrus juicer or a fork to squeeze the lemon, and a small bowl to catch juice
6. Funnel and a clean glass bottle or jar with a tight lid for storing the syrup
7. Kitchen thermometer (optional) or just a spoon to test thickness by coating it
8. Small ladle or heatproof measuring cup for transferring syrup into the bottle

Ingredients

2 cups (480 ml) unsweetened 100% pomegranate juice
1 cup (200 g) granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt, optional but helps balance the sweetness
1 teaspoon pomegranate molasses or light corn syrup, optional for a thicker, richer syrup
Few drops orange blossom water or rose water, optional for a floral note

Directions

Pour 2 cups unsweetened pomegranate juice into a small saucepan and add 1 cup granulated sugar.
Heat over medium, stirring almost constantly until the sugar is completely dissolved and the mixture comes to a gentle simmer.
Lower the heat to medium-low and let it simmer gently for about 10 to 15 minutes, stirring now and then, until it slightly thickens and coats the back of a spoon. Don’t boil hard or it can get bitter.
Stir in 1 tablespoon fresh lemon juice and 1/8 teaspoon kosher salt if you want to balance the sweetness; taste and adjust the lemon or salt a little if needed.
If you want a thicker, darker, richer grenadine add 1 teaspoon pomegranate molasses or 1 teaspoon light corn syrup now and stir until smooth.
Remove from heat and let cool for a few minutes. Skim off any foam that formed on top if it bothers you.
Add a few drops of orange blossom water or rose water for a subtle floral note, but be careful, a little goes a long way.
Let the syrup cool to room temperature, then transfer to a clean glass bottle or jar. Seal and refrigerate.
Use within 3 to 4 weeks for best flavor. If it crystalizes slightly, warm gently and stir to dissolve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.