This bright red syrup is versatile and easy to make at home.
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Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021.
Updated on July 19, 2023
There’s nothing more nostalgic than a Shirley Temple, a drink that was undeniably the ‘it’ drink of my elementary school years, and continues to trend today. The sugary concoctionfueled birthday parties and bar mitzvahs alike, leaving behind bright pink stained lips and an inevitable sugar crash in its wake. Despite my fondness for it, the Shirley Temple launched me into adulthood with a massive misconception: given the lure of the drink’s coveted maraschino cherry garnish, I always thought grenadine (one of just two ingredients in a Shirley Temple) was cherry-flavored. It was a few years into my 20s — and many years into working in restaurants) — when I finally learned the truth, that grenadine is in fact made not from cherries but from pomegranates, which give the delicious syrup its red hue and balanced sweet and sour flavor.
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What is grenadine?
Grenadine is a syrup used in co*cktails, non-alcoholic drinks, and somewhat rarely in cooking. Made from pomegranate juice that gets cooked down with sugar, grenadine has a delicious balance of mouth-puckering tartness and sweetness that adds surprising depth to co*cktails.
“I love incorporating grenadine in co*cktails as a more complex sweetener,” says Elizabeth Larios, bar supervisor at Peaco*ck Room at the Kimpton Hotel Fontenot in New Orleans. Unlike sweeteners like simple syrup or honey syrup, grenadine also adds a touch of acid to drinks. “Grenadine serves a dual purpose in co*cktails, adding a beautiful hue to drinks while giving bartenders an opportunity to add an unexpected depth of flavor,” says Larios.
For best results, look for a grenadine that lists pomegranate juice as its first ingredient and has a darker, more maroon color.
How to use grenadine
Grenadine’s sweet and tart flavor is a great accompaniment to a range of co*cktail ingredients from the citrus juice and Tequila in a Mai Tai, to pineapple and gin for a Singapore Sling. At the Peaco*ck Room, Larios and her team use a homemade grenadine that calls for a touch of allspice, lemongrass, and hibiscus for added complexity. Grenadine also plays a leading role in the El Pavo Real, one of the bar’s most popular drinks, which features Tequila, spicy ancho chilies, and a duo of grenadine and hibiscus.
How to make grenadine
Making grenadine at home is a fairly simple process. Simply simmer pomegranate juice with the sugar over moderate heat, until the mixture is thick enough to coat the back of a spoon. Add orange flower water, and refrigerate in an airtight container for up to 2 weeks.
Substitutes for grenadine
While grenadine is relatively easy to find in liquor and grocery stores, there are few ingredients that can be swapped in for the syrup in a pinch. If you’re unable to find a bottle, tangy middle eastern pomegranate molasses (which also makes for a fantastic addition to salad vinaigrettes) can impart a similar flavor profile. Since pomegranate molasses leans more sour than sweet, add a bit of simple syrup to balance out the tartness.
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