"At one time, “writes Linda Zeidrich, "pomegranate syrup was known as grenadine, from the French word for pomegranate, grenade. Today, commercial grenadine can contain any assortment of sweeteners, colorings, and flavorings. This is sad because real sirop de granadine is a cinch to make.”
Hear, hear, Linda.
We consulted a sticky, dog-eared copy of Zeidrich’s book The Joy of Jams, Jellies, and Other Sweet Preserves, to make this recipe.
We were not disappointed. Deep garnet color, the seeds floating like gems at the surface as they infuse their flavors into the syrup, this syrup is a pure kitchen ornament during the days it infuses on the counter. Once the seeds are strained out, we like to enjoy a dash with champagne and a squeeze of lemon.
2 pounds pomegranates (about 4)
about 2 1/2 cups sugar
Remove the seeds from the pomegranates, taking care to keep the bitter white membrane sorted out from the tumble of red seeds. We like to cut or break the pomegranates into sections and push the seeds into a largeish bowl.
Measure the volume of seeds; you should have about 2 1/2 cups.
Combine the berries with an equal amount of sugar. Linda recommends placing the mixture in a heavy-duty gallon-sized zip-top bag and rolling it over with a rolling pin.
We also found that it worked well to use clean hands to squeeze and massage the juice from the seeds by hand, if one was not afraid of having pink hands for a day.
In any case, the seeds must be broken, so that they release their dark red juice.
Transfer the smashed pomegranate seeds and sugar to a glass jar, quart size or larger. Tightly cap the jar, and shake it twice a day.
After 3 days, all of the sugar should have dissolved. Pour the contents of the jar through a strainer and collect the syrup in a glass pint jar or bottle. Store the syrup in the refrigerator, where it should keep well for several weeks.
Add to sparkling water for a touch of sweetness or to a cocktail calling for "Grenadine" as an ingredient. You won't be sorry about your pink hands after you've tasted homemade.
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