Homemade Grenadine 3.000

Jonathan Ernst for The Washington Post

Dec 16, 2009

After making this simple recipe, you may never again go back to the bright-red, artificial, syrupy bottled stuff. Be sure to use 100 percent pomegranate juice. Spirits columnist Jason Wilson tried several brands, and the widely available POM was by far the best to use.

As bartender Todd Thrasher says, it's not going to be bright red, but that's a good thing.

Make Ahead: The grenadine can be refrigerated for up to 2 weeks. For longer refrigerated storage (up to 2 months), add 1/2 ounce of 151-proof rum. Then, of course, the grenadine will be off-limits for children's drinks such as a Shirley Temple.

Servings: 3 cups
  • About 3 cups (750 ml) pomegranate juice, preferably POM
  • 1 1/2 cups sugar
  • 1 1/2 ounces freshly squeezed lemon juice
  • Strips of peel from 1 whole orange (no pith)

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Bring the pomegranate juice to a boil in a medium saucepan over high heat. Add the sugar and lemon juice, stirring to dissolve, then add the strips of orange peel. Immediately reduce the heat to medium-low and cook uncovered for 45 minutes or until reduced by half.

Strain through a fine-mesh strainer, discarding the orange peel, and let cool to room temperature before using or storing.

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Recipe Source

From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.