Homemade grenadine syrup is fresh pomegranate juice simmered with sugar and water over medium low heat for about 15 minutes until it coats the back of a spoon, finished with lemon juice, strained, and stored in a sterilized bottle. It takes 10 minutes of preparation and 20 minutes of cooking, and makes about 20 servings of 30 ml.
A key ingredient of the terremoto, Chile’s popular Fiestas Patrias cocktail, and fresher and more natural than store bought versions.
How to Make Homemade Grenadine?
Pomegranate juice is reduced with sugar, water, and a touch of lemon, which brightens the flavor and helps it keep. The heat is controlled so the sugar does not crystallize and the syrup stays glossy and ruby red.
Nutritional Information
Each 30 ml serving of grenadine syrup contains approximately 75 kcal, 0 g of protein, 0 g of fat, 0 mg of cholesterol, 19 g of carbohydrates, 18 g of sugars, and 0 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Grenadine Syrup Recipe
Preparation: 10 minutes
Cooking: 20 minutes
Servings: 20 servings of 30 ml
Ingredients
- 6 ripe pomegranates
- 400 g (2 cups) of granulated sugar
- 125 ml (½ cup) of filtered water
- 10 ml (2 teaspoons) of lemon juice
Instructions
- Wash the pomegranates, cut them, and remove the seeds. Blend the seeds and strain the juice to remove pulp and seed bits. Measure 500 ml of juice and pour it into a heavy bottomed pot.
- Add the sugar and water and stir gently with a wooden spoon until the sugar dissolves, without heating too much. Turn the heat to medium and bring to a controlled boil, stirring occasionally so the sugar does not crystallize.
- Lower the heat to medium low and reduce for 15 minutes, until it lightly coats the back of a spoon. Add the lemon juice and stir for 2 more minutes. Remove from the heat and let cool completely.
- Strain again if needed for a clear, glossy syrup. Store in a sterilized, tightly closed glass bottle in the fridge for up to 3 weeks.
Additional Tips
Prevent crystallization
Keep the heat medium low during the reduction. If crystals appear, add a few drops of lemon juice.
Make it last longer
A little neutral spirit, such as vodka, helps it keep for several months.
Use it in a terremoto
Pour a little over the pineapple ice cream and pipeño wine of a terremoto for color and a fruity sweetness.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh pomegranate juice | 100% bottled pomegranate juice | 500 ml | Faster |
| Sugar | Honey or agave syrup | Adjust to taste | Different sweetener |
| Sugar | Erythritol | Adjust to taste | Sugar free |
| Lemon juice | Lime juice | 10 ml | Similar acidity |
Frequently Asked Questions (FAQs)
1. How long does homemade grenadine last?
Up to 3 weeks in the fridge, or several months with a little added spirit.
2. Can I use store bought pomegranate juice?
Yes, as long as it is 100% natural juice with no added sugar.
3. Can I make it without refined sugar?
Yes, with honey, agave syrup, or erythritol, adjusting the amount to taste.
4. Why is my syrup too thick?
It probably reduced too much. Stir in a little filtered water until it reaches the consistency you want.
5. Can I freeze homemade grenadine?
Yes, for up to 3 months in freezer safe containers. Thaw it in the fridge before using.
History of Grenadine
Traditional grenadine comes from the Mediterranean, especially France and Spain, made with pomegranate juice. In Chile it became part of the terremoto in the second half of the 20th century, inseparable from Fiestas Patrias celebrations.
Did You Know?
The name grenadine comes from the French word for pomegranate, but many modern commercial versions use artificial flavorings with no real pomegranate.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Terremoto Cocktail Recipe
- Chilean Calafate Berry Syrup Recipe
- Chilean Chuflay Cocktail Recipe
- Chilean Piscola Cocktail Recipe
