輸入ザクロで自家製グレナデンシロップ 
Homemade Grenadine Syrup with Imported Pomegranate
Make your own grenadine syrup at home! Pomegranates from the US have vibrant skin and seeds. Perfect for soft drinks, jellies, and desserts! The origin of this recipe: A grenadine syrup recipe was once published in 'Nutrition and Cooking'. I used to make it from that recipe. After not making it for a while, I forgot it and recently started making it my own way, which turns out quite delicious. I also introduced it on my blog, and here it is again.
Homemade Grenadine Syrup with Imported Pomegranate
Make your own grenadine syrup at home! Pomegranates from the US have vibrant skin and seeds. Perfect for soft drinks, jellies, and desserts! The origin of this recipe: A grenadine syrup recipe was once published in 'Nutrition and Cooking'. I used to make it from that recipe. After not making it for a while, I forgot it and recently started making it my own way, which turns out quite delicious. I also introduced it on my blog, and here it is again.
Cooking Instructions
- 1
Cut off the top and bottom, score with a knife, and quarter the pomegranate, being careful not to crush the seeds. I had 180 grams of seeds.
- 2
Simmer the loosened seeds in slightly more than enough water to cover them. The seeds and water weighed 300 grams together (the water was 120 grams).
- 3
Simmer for about 15 minutes. The seeds will soften, and their color will transfer to the liquid. After straining, I had 150 ml of liquid.
- 4
Transfer to a pot, add 50 grams of sugar and 10 grams of trehalose, and reduce. Add citric acid at the end to bring out a bright red color.
- 5
The final yield is 150 ml. Store in a dispenser and keep refrigerated. It's a shame the vibrant garnet color isn't more visible.
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