Ingredients
Syrup
- 2 cups pasteurized 100% pomegranate juice without added sugar
- 1 cup granulated white sugar 198 g
Equipment
- 1 2-quart saucepan
- 1 Wooden spoon
- 1 liquid measuring jug
- 1 dry measuring cup
- 2 clean heat-safe lidded jars
Instructions
Make and chill
- Combine the pomegranate juice and granulated sugar in a small 2-quart saucepan. Stir until the sugar is evenly moistened.
- Warm over medium-low heat, stirring, until the sugar has completely dissolved, about 5 minutes. Do not let the mixture boil hard.
- Bring just to a gentle simmer and cook for 3–5 minutes. Stop while the syrup is still pourable; it will become slightly fuller as it cools.
- Remove from the heat and divide between clean heat-safe containers. Cool briefly, cover, and refrigerate promptly, within 2 hours of cooking. Chill before serving.
- Keep at 40°F (4°C) or below and use within one week, or freeze small portions with room for expansion. Discard questionable syrup without tasting it.
Nutrition
Calories: 33kcalCarbohydrates: 8.6gSugar: 8.2g
Video
Notes
Makes approximately 2 cups (1 pint); yield varies with evaporation. This is a refrigerated syrup, not a shelf-stable canning recipe. Keep the stored base unchanged for the stated storage guidance. Use clean utensils and never return used syrup to the jar.
Nutrition is an ingredient-based estimate per tablespoon, assuming 32 tablespoons per batch: about 33 calories, 8.6 g carbohydrate and 8.2 g sugar. The estimate uses labeled pomegranate juice and granulated sugar; brands and final yield vary.
Cost estimate: pomegranate juice about US$3.27 plus sugar about US$0.32, rounded to US$3.60 for the batch. Prices vary.
Video credit: Grenadine | How To Drink. How To Drink demonstrates a richer grenadine with pomegranate molasses and orange flower water; this two-ingredient version omits those additions.