Homemade Grenadine

Cut the pomegranates in half, then into quarters. Carefully remove all the ruby-red seeds into a bowl and thoroughly discard any pieces of white membrane, which would otherwise make the finished syrup bitter.

Blend the seeds in a blender with short pulses for about 5-10 seconds, the inner seeds MUST NOT be crushed, otherwise they will release an unpleasant bitterness into the syrup. Alternatively, crush the seeds with a muddler in a bowl.

Transfer the pulp to a fine-mesh strainer set over a saucepan and press down on the mass with the back of a ladle until all the juice has been extracted. You should end up with approximately 400-500 ml of bright red juice.

Add granulated sugar to the saucepan with the juice and place over medium heat. Stir continuously with a wooden spoon until all the sugar has completely dissolved and the liquid begins to gently bubble around the edges.

Reduce the heat to the lowest setting and let the syrup slowly reduce for about 15-20 minutes. You will know it is ready when the liquid has slightly thickened and coats the back of the spoon, it should not caramelize, as this would destroy its fruity character.

Remove the saucepan from the heat and stir in a tablespoon of freshly squeezed lemon juice, which stabilizes both the color and the flavor. For a traditional tiki note, add half a teaspoon of rose water as well.

Let the syrup cool slightly for 5 minutes, then pour it into a clean jar or bottle with a tight-sealing lid. Sterilize the jar beforehand with boiling water, this will extend its shelf life and prevent mold.

Once completely cooled to room temperature, seal the jar and store in the refrigerator. Homemade grenadine will keep for 3-4 weeks. give the bottle a gentle shake before each use to dissolve any sediment that may have settled.