Pomegranate Syrup Grenadine Food

POMEGRANATE MOSCOW MULE (ADAPTED FROM DELISH)

Steps:

• In your copper mug or cocktail glass, stir together the vodka, pomegranate syrup, lime juice and ice.
• Top with ginger beer and garnish with pomegranate arils and rosemary sprig.

GRENADINE COCKTAIL SYRUP

Steps:

• Gather the ingredients.
• In a saucepan, combine the pomegranate juice and sugar.
• Bring to a slow boil, stirring constantly until all of the sugar is dissolved.
• Reduce the heat and cover.
• Simmer for 10 to 15 minutes, stirring occasionally.
• Allow the mixture to cool, then pour it into a small decanter or bottle with a tight-sealing lid.
• Add a dash or two of orange flower water (don't overdo it).
• Seal the bottle and give it a few good shakes.

POMEGRANATE SYRUP OR MOLASSES

Steps:

• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

POMEGRANATE GRENADINE

Steps:

• Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.

POMEGRANATE SYRUP (GRENADINE)

Steps:

• In a small sauce pan combine pomegranate juice and sugar.
• Bring to a boil over high heat, stirring until sugar is dissolved.
• Boil for 1 minute longer (should be around 5 minutes altogether).
• Remove from heat and cool.
• Cover and refrigerate up to 2 weeks.
• Freeze in airtight containers up to 3 months.

HOMEMADE GRENADINE

Steps:

• Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved.
• Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks.