Grenadine syrup

Grenadine syrup

By
From
A la Mere de Famille
Makes
1 X 750 ml bottle
Prep
20 mins
Cooking time
3 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
1kg pomegranates
sugar

Equipment

Quantity Ingredient
750ml glass bottle
muslin or a fine sieve
blender

Method

  1. Sterilising the bottle

    Sterilise the bottle by immersing it in boiling water for 2 minutes.
  2. Making the syrup

    Cut the pomegranates open and scrape out the seeds. Put them in a mixing bowl with 100 g of sugar, allow to rest for 1 hour, then place in a blender and blend to a purée. Strain the mixture through muslin or a fine sieve into a saucepan. Weigh the juice in the saucepan and add the same weight in sugar. Bring to the boil for 3 minutes, then skim the surface to remove any impurities.
  3. Bottling the syrup

    Pour the syrup into the sterilised bottle. To serve, allow one measure of syrup to five measures of water. The syrup can be stored in the refrigerator for up to 1 month.

Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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