Grenadine

This fast and easy grenadine syrup recipe will make your mimosas, Shirley Temples, and Singapore Slings sing.

By The Editors

Better Homes and Gardens Make It, Don't Buy It

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"Dried hibiscus flowers give the grenadine a tangy, floral flavor," say the folks behind Better Homes and Gardens Make It, Don't Buy It (Houghton Mifflin Harcourt). "Find them near loose teas in your supermarket. Add the dried flowers, then allow 10 minutes for the flavor to infuse into the hot juice."

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Prep time: 10 minutes
Stand time: 10 minutes
Cool time: 15 minutes

Ingredients:
1 cup pomegranate juice
1 Tbsp. dried hibiscus flowers
1 cup sugar
1/4 tsp. orange flower water*

Directions:
1. In a small saucepan combine 1/4 cup of the pomegranate juice and the hibiscus flowers. Bring to boiling. Remove from heat. Cover and let stand 10 minutes.

2. Add the remaining 3/4 cup pomegranate juice and the sugar to the saucepan. Cook and stir over medium-low heat just until sugar is dissolved (do not boil). Remove from heat; let cool 15 minutes. Stir in orange flower water.

3. Strain syrup through a fine-mesh sieve. Transfer to a clean bottle, cover, and store in the refrigerator up to 1 month.

*Recipe note: Orange flower water is a distillation of bitter orange blossoms popular in Middle Eastern cooking. Look for it at Middle Eastern markets or specialty food stores

Makes 1-1/2 cups

Nutritional information per 1 tablespoon syrup: 38 cal., 0 g fat, 0 mg chol., 0 mg sodium, 10 g carb., 0 g fiber, 0 g pro.

Text excerpted from MAKE IT, DON’T BUY IT © 2016 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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