The Violet Hour’s Grenadine

Patrick Smith, The Violet Hour | Chicago

Reducing some–but not all–of the pomegranate juice helps retain its natural acidity, resulting in a vibrant, lively grenadine that contributes tartness as well as sweetness to a cocktail, with orange peel further brightening its fresh fruit flavor.


Yield: 2 quarts

  • 6 cups pomegranate juice, divided into 4 cups and 2 cups
  • 4 cups white sugar
  • pinch of salt
  • peel of one orange

  1. Heat 4 cups of pomegranate juice in a saucepan over medium heat.
  2. Bring to a boil, then reduce and simmer until the volume is reduced by half.
  3. Add the remaining 2 cups of fresh pomegranate juice and the sugar and continue to simmer, stirring, until sugar has dissolved.
  4. Remove from heat and add salt and orange peels, expressing peels into the liquid before adding.
  5. Cool completely and remove peels before using.
  6. Stored in the refrigerator, this grenadine will keep at least two weeks.

Tagged: grenadine