- Test Kitchen-Approved
A wholesome, 4-ingredient DIY grenadine for better drinks at home — plus a gutsy technique for juicing a pomegranate without seeding first. (Wear an apron — or wear black — to be safe from stains, but this juicing technique is surprisingly contained.) Stir it into sparkling water (along with a splash of lemon and lime juice for a DIY Shirley Temple), pour it over ice cream and yogurt and cake, explore your bar. This recipe halves well. Adapted slightly from mixologist and blogger Jeffrey Morgenthaler. —Genius Recipes
about 1 quart
fresh pomegranate juice (two to four large pomegranates) or 100% pomegranate juice like POM Wonderful
fluid ounces (1/4 cup) pomegranate molasses
orange blossom water
- If you are using fresh pomegranates, slice them in half and press the juice out using a citrus juicer. Strain juice, crushing any unbroken arils with the back of a spoon. Alternately, you can seed the pomegranate, then blend the seeds in your blender and strain out the juice.
- Heat the pomegranate juice over low heat, just enough to melt the sugar (well below the level of a boil). Stir in the sugar until the mixture is clear and the sugar is dissolved.
- Stir in the pomegranate molasses and orange blossom water and stir until dissolved.
- Allow the mixture to cool and transfer to a bottle for storing in the refrigerator. If you won’t be using within about a month, you can optionally add an ounce of vodka, or freeze the syrup.
Genius recipes surprise us and make us rethink cooking tropes. They’re handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52’s Senior Editor Kristen Miglore.