recipe

Just a spoonful of this sweet, tart, ruby-red syrup transforms a regular drink into a restaurant-style fancy beverage.

safety
  • Uses the stovetop
difficulty
  • Beginner
time
  • 45 minutes
yield
  • Makes 1 cup

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Prepare Ingredients

8
allspice berries
¾ cup (5¼ ounces)
sugar
⅔ cup (5⅓ ounces)
unsweetened 100 percent pomegranate juice

Gather Cooking Equipment

Zipper-lock plastic bag
Small saucepan
Whisk
Fine-mesh strainer
Medium bowl
Jar with tight-fitting lid
1
 
8
allspice berries

Place allspice berries in zipper-lock plastic bag. Seal bag, making sure to press out all air. Use small saucepan to lightly crush berries.

 
2
 
¾ cup (5¼ ounces)
sugar
⅔ cup (5⅓ ounces)
unsweetened 100 percent pomegranate juice

In small saucepan, combine sugar, pomegranate juice, and crushed allspice berries. Heat mixture over medium heat, whisking occasionally, until sugar has dissolved, about 5 minutes. Do not let it boil.

 
3
 

Turn off heat. Slide saucepan to cool burner. Let mixture cool completely, about 30 minutes.

 
4
 

Place fine-mesh strainer over medium bowl. Pour cooled mixture through strainer into bowl; discard allspice berries. Pour strained grenadine into jar with tight-fitting lid. (Grenadine can be refrigerated for up to 1 month.)