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Homemade grenadine is easy to make and doesn’t have the high fructose corn syrup and artificial flavors found in the store-bought version.

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Lynnette Marrero & Ryan Chetiyawardana Teach MixologyLynnette Marrero & Ryan Chetiyawardana Teach Mixology

World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.

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What Is Grenadine?

Grenadine syrup is a cocktail mixer made from fresh pomegranate juice reduced with sugar—like simple syrup with a hint of citrus flavor and stunning red color. The name “grenadine” comes from the French word grenade, which means “pomegranate.” Note that pomegranate syrup (sometimes called pomegranate molasses) is not the same as grenadine: pomegranate syrup is more tart, while grenadine is very sweet.

How to Use Grenadine

Once you’ve made your own grenadine syrup, it will become an essential ingredient in your home bar. Use homemade grenadine syrup in mixed drinks including:

  1. Tequila Sunrise, made with tequila, orange juice, and grenadine. The grenadine and orange juice give the cocktail its signature hue. Find our recipe for the Tequila Sunrise here.
  2. Jack Rose, made with applejack, lemon or lime juice, and grenadine. The Jack Rose is served up, in a coupe glass, and has a beautiful red-orange color thanks to the grenadine.
  3. Grenadine is also popular in non-alcoholic drinks since, unlike a liqueur, it adds color and flavor without any alcohol. The Shirley Temple and Roy Rogers are both non-alcoholic drinks made with grenadine—a Shirley Temple is simply ginger ale and grenadine, while a Roy Rogers is cola with grenadine.
Lynnette Marrero & Ryan Chetiyawardana Teach Mixology
Lynnette Marrero & Ryan Chetiyawardana Teach Mixology
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Homemade Grenadine Syrup Recipe

Makes
16 ounces
Prep Time
5 min
Total Time
10 min
Cook Time
5 min

Ingredients

  • 450ml (16oz) pomegranate juice
  • 225ml (8oz) demerara sugar
  • 3–4 orange peels
  1. Combine pomegranate juice and demerara sugar in a small saucepan and place over medium-high heat. Stir until the sugar is completely dissolved, about 5 minutes, and set the pan aside to cool.
  2. Express oil from the citrus zests into the pan, and drop the peels into the liquid. Once cool, remove the peels from the liquid and store the grenadine in an airtight container in the refrigerator for up to 1 month.

Learn more about mixology from award-winning bartenders. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.

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