Making your own grenadine is simple, really. Jason Wilson convinced me. Was reading his book Boozehound and in the appendix he shared recipes for grenadine, simple syrup (duh), preserved cherries, and orgeat syrup, among others.
Since I plan to make a Clover Club quite soon and had no grenadine on hand, making my own seemed like the best solution.
His recipe called for three cups of pomegranate juice. I bought the sixteen ounce container of POM at the grocery store. So when I measured that out it fell shy of the three cups. Fortunately, I had on hand the last eight ounce bottle of POM from a case that their rep sent me several months ago.
I know, I'm terribly remiss about singing the praises of POM. The fact is that I love POM so much that I simply drank the stuff straight down---eight ounce bottle after eight ounce bottle after eight ounce bottle, you get the picture? It was a miracle that this last bottle remained so that I could pull together this grenadine recipe.
This grenadine was meant to be. Lovely how those things work out. But actually, I had planned to use part of the POM in icing for a bachelor button cookie recipe which has proved to be one of my most popular posts ever, according to my site's statistics. I'll get around to that someday. Promise.
And so, to make three cups for this recipe, if you'll need twenty-four ounces (or three cups) of POM juice.
Anyway, if you couldn't read the recipe above in my chicken scratch, here it is:
3 cups of pomegranate juice (I used POM)
1.5 cups of sugar
1 1/2 ounces of freshly squeezed lemon juice
one whole long strip of orange zest and mind you get none of the pith
Bring the pom juice to a boil in a medium-sized saucepan, then add lemon and sugar, stirring until dissolved/incorporated into the liquid. Add zest. Decrease heat to medium low and cook until reduced by half, about forty-five minutes. Remove peel, or strain via sieve, whichever method works best for you. Let cool before storing in refrigerator. Will keep for two weeks. For longer storage, up to two months, add half an ounce of 151 proof rum.
This recipe is from Jason Wilson's book Boozehound, page 216 if you'd like to see the real thing. He adapted it from Todd Thrasher. The bottles I'm storing my grenadine in are, if you cannot tell, simply oil bottles I bought from Target. Not that I'm shilling for Target now, too. They're just my go-to store, you know? $4 a piece, as I recall. I figured they'd work well in this capacity, but the moment of truth is still to come. Wait for it... when I make this Clover Club.