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home > recipes > sauces and condiments > homemade grenadine
2-1/4 pounds pomegranates 1 pint water Sugar, see instructions Red food coloring, optional PREPARATION: Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds. Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle. Use grenadine syrup in children's drinks like Shirley Temple or Roy Rogers, in alcoholic cocktails, desserts, marinades, and other general recipes.

Homemade Grenadine


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list all recipes for SAUCES (340)
list all recipes by DAVE (405)


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(posted November 3, 2004)

2-1/4 pounds pomegranates
1 pint water
Sugar, see instructions
Red
food coloring, optional

PREPARATION:
Separate the
pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes.

Pour through a
cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.

Measure the strained
pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.

Use
grenadine syrup in children's drinks like Shirley Temple or Roy Rogers, in alcoholic cocktails, desserts, marinades, and other general recipes.


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