Homemade Grenadine

Monday I made grenadine. There really isn't much more to the story other than to say I was pretty intimidated, and stress ate an entire pom and a half over the kitchen sink, and afterwards I kicked myself that I had just spent the better part of the evening harvesting those little juicy seeds with nothing to show for it. So I gave myself a little talking to and got the show on the road.

First, the recommended way to peel a pomegranate. Score the rind with a knife as if you're cutting an orange into wedges. Carefully peel away the rind, leaving the seeds and membrane intact. Let just say this was how I did it.

Next you're going to squeeze with a fruit press or manual juicer and strain through a sieve. You are looking to get two cups of juice. The good news is that if you load up on the giant California pomegranates (as local as you're going to get if you live in Seattle) that have taken over grocery stores as of late, you might only need two and half fruit like I did. The bad news is that if you only have a lemon juicer like this girl, you are going to need to get at all the fruit - discarding the membrane - and press those suckers through in shifts. Don't panic after the first few squeezes. Just really pack the fruit in there! 

Add to the sugar for a few minutes stovetop on simmer. Once the sugar has dissolved completely, remove from heat. Let cool, then add a touch of vodka for a preservative. 

Homemade Grenadine

5-6 fresh pomegranates

1 cup sugar

1 ounce vodka

Peel the pomegranates, carefully peeling away the rind, leaving the seeds and membrane intact. Squeeze with a fruit press or manual juicer and strain through a sieve. You should have about two cups of juice. 

Measure one cup of sugar into a saucepan, add the juice, stir and bring to a simmer. Let the sugar cool. After tasting, add more sugar if you prefer a sweeter syrup. Stir in the vodka as a preservative. The grenadine will last about a month stored in the refrigerator. 

Isn't that coupe just begging for you to fill it with something delightful? Chilled and everything. Let's take this bad boy for a spin.

Dry Bourbon Pomegranate Manhattan

1 ounce bourbon

1/2 ounce dolin dry

1/2 ounce Cocchi Vermouth di Torino

barspoon grenadine

Peychaud's bitters

lemon peel garnish

Shake all ingredients, excluding the garnish, in a shaker over ice. Garnish with a lemon peel.

Of course, you can always make a Shirley Temple. (Takes me right back to elementary school birthday parties!)