Syrup Recipes
Simple
Syrup
This particular recipe uses local honey as the sweetener. You can substitute the honey for the sweetener of your choice. If you decide to use another sweetener, just ensure that there is a 1:1 ratio of sweetener to water. You may refrigerate it up to a month.
Serving Size: 2 Cups
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Ingredients:
- Water
- Honey
Directions:
- Boil 1 cup of water in a saucepan.
- Reduce heat to simmer.
- Pour 1 cup of honey into saucepan.
- Let simmer for approximately 10 minutes stirring frequently. - Let cool before storage.
Keep Refrigerated.
Grenadine
Although this process is slightly time consuming, I believe that homemade grenadine from fresh pomegranates is the way to go! Pomegranate season is typically from September to December, but you should be able to find ripe pomegranates through February. If you want less labor-intensive work, you may use pomegranate juice. Typically, when making syrup it involves the mixture of sugar and a heat application in order to thicken the syrup. For this recipe, I utilized a “cold-pressed” method in order to preserve the flavor and natural sweetness of the pomegranate. The end result will yield a thinner viscosity, but this way you will be using less sugar and preserving that decadent taste of the pom!
Serving Size: 1.5 Cups
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Ingredients:
- 3 pomegranates (or 1.5 cups Pom Juice)
- 2 tablespoons of sugar
- 1 tablespoons fresh lemon juice
- 2 teaspoons rose flower water (optional)
Preparation:
- De-Seed Pomegranate
- Wash seeds
Directions:
- Put washed seeds into juicer or high-speed blender and blend for 10-15 seconds (If you used a juicer, skip the next 3 steps).
- Strain the liquid through a fine mesh strainer into a separate container- Stir/fold the pulp and seeds so all of the juice strains through.
- Strain it as many times as needed until all of the shniblets are out.
- Place juice in clean blender. Add 2 tablespoons of sugar, 1 tablespoon of fresh lemon juice, and 2 teaspoons rose flower water.
- Blend for approx. 30 seconds- enough so sugar is dissolved.
- Pour your freshly made grenadine into a mason jar or decanter.
Keep Refrigerated.
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