When you hear the words "grenadine syrup", does your mind immediately go to a bottle of neon syrup? A color similar to and just as frightening as maraschino cherries? Me too. Or at least it did until I began making my own. It could not be easier to make, so there is no reason not to have a bottle in your refrigerator at all times. Sure, it works in cocktails, but I love to pour a splash into a tall, cold, glass of bubble water. No radiation suit required.
4 cups pomegranate juice, I like this kind
1/2 cup sugar
1 tablespoon lemon juice
Combine the juices and sugar in a medium, heavy bottomed pan, and set over medium heat. cook, stirring from time to time, until the sugar has dissolved. Continue to cook, stirring more often until the liquid has reduced and is the consistency of syrup. It will take about 45 minutes.
Cool, pour into a jar, and store in the refrigerator for up to six months.
I have come across recipes that call for Pommegranate Molasses. Use the above recipe and continue reducing until VERY thick, about an hour.