Grenadine (pomegranate syrup)
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Grenadine (pomegranate syrup)
  Beverages    Syrup  
Last updated 6/12/2012 12:55:41 AM. Recipe ID 17626. Report a problem with this recipe.
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      Title: Grenadine (pomegranate syrup)
 Categories: Beverages, Fruits, Gifts, Syrups
      Yield: 2 Cups
 
      2    Pomegranates, medium-large*
  2 1/2 c  Sugar
    1/2 c  ;Water
 
  *When choosing pomegranates, reject any with a brownish area on the
  blossom end; such discoloration indicates the beginning of spoilage
  and off-flavor.
  
  Cut pomegranates open crosswise and pry out the fleshy crimson seeds
  (the red part is actually the pulpy envelope around a seed), using
  the tip of a blunt knife.  Be careful not to include any fragments of
  the cottony white pulp in which the seeds are embedded, as it is
  bitter. You should have about two cups of seeds.
  
  Using a food processor or blender, chop the seeds with the sugar and
  water just long enough to make a rough puree.  Don't attempt to make
  a smooth mixture; it's necessary only to break open the pulpy
  membranes.
  
  Pour the puree into an earthenware or glass bowl; cover it with a
  cloth. Let stand at room temperature for 3 days, stirring it daily.
  If the weather is extremely hot, refrigerate the puree after 24 hours.
  
  Line a sieve with dampened, very fine nylon net or two layers of
  dampened fine cheesecloth and set it over a saucepan of
  stainless-steel or other nonreactive material.  Filter the
  pomegranate syrup into the pot, allowing it to drip without pressing
  on the pulp. This will take a few hours; you can speed matters up by
  tying the cheesecloth lining of the sieve into a bag and suspending
  it above the pot after the initial flow of juice has slowed down.
  When all the juice has dripped through, discard the seedy pulp.
  
  Bring the syrup to a bare simmer (180 F) over medium-low heat, then
  reduce the heat to very low and scald the syrup, using a candy/jelly
  thermometer and watching to be sure you keep the temperature below
  200 F, for 3 minutes.
  
  Skim off any foam, then funnel the syrup into a sterilized, dry
  bottle. Let the syrup cool, then cap or cork the bottle (use a new
  cork only) and store it in the refrigerator.
  
  To seal the syrup for pantry storage, funnel it into hot, clean
  half-pint canning jars.  Seal with new two-piece canning lids
  according to manufacturer's directions.  Following the method for a
  boiling-water bath, but keeping the water at simmering temperature
  (190 F), process the jars for 15 minutes.  Cool, label, and store.
  
  Yield: About 2 cups.  Keeps in either the refrigerator or, after
  canning, in the pantry for at least a year.
  
  The author writes: "Delicate in flavor and ruby-red in color,
  pomegranate syrup is a supporting player rather than a star.  As
  such, it is much used as a flavor-smoother and sweetener in both
  alcoholic and non-alcoholic drinks; and it's also a pleasant topping
  for tart pineapple, peach or nectarine ice cream or sherbet...You
  might like to taste the real thing: a lot of the 'grenadine' offered
  nowadays is compounded of sweetening plus anonymous 'fruit' flavors
  rather than pomegranate juice."
  
  




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Recipe ID 17626 (Apr 03, 2005)

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