Grenadine

Grenadine

By
From
Spring
Makes
300 ml
Photographer
Andy Sewell

As I was growing up, a glass of sickly sweet pink lemonade was a real treat on special occasions. It felt glamorous and exciting and it signified that there was something to celebrate. I think it must have included a little grenadine, although it tasted nothing like real grenadine, which is made using fresh pomegranates. This recipe is far less sweet than the commercial variety. The colour of deep magenta, it has a wonderfully sharp, floral vibrancy. I have added a little rhubarb and rose water to give it an added depth.

Ingredients

Quantity Ingredient
3 sticks rhubarb
400g golden caster sugar
2 large pomegranates
2 teaspoons rose water
a few drops lemon juice
sparkling water, to serve (optional)

Method

  1. Wash the rhubarb and slice into cm pieces. Place in a pan with 100g of the sugar and pour on just enough water to cover. Place over a low heat and cook, stirring once or twice to help dissolve the sugar, until the rhubarb is tender and just falling apart. Remove from the heat and pass through a sieve, pressing on the fruit as you do so to extract as much juice as possible.
  2. Slice the pomegranates in half and press the cut sides down onto a juicer to extract the juice. Strain the pomegranate juice into a clean pan and add the rest of the sugar and the rhubarb juice.
  3. Place over a medium heat and bring to the boil, stirring once or twice to help dissolve the sugar. Lower the heat and simmer for minutes. Remove from the heat and allow to cool, then add the rose water and a little squeeze of lemon juice. The grenadine is now ready to use as required, or serve diluted with sparkling water to taste.
Tags:
Skye Gyngell
seasonal
Spring
London
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