Homemade grenadine syrup

Nutrition per serving

• Step 1/2

  • ⅔ pomegranates
  • ⅓ vanilla bean
  • 73⅓ g sugar
  • 33⅓ ml water
  • pot
  • cutting board
  • knife

  Split vanilla bean and scrape out seeds. Add pomegranate seeds, water, sugar, vanilla bean, and vanilla bean seeds to a pot. Bring to a boil, then reduce heat to low and let simmer for 20 min., stirring occasionally.

• Step 2/2

  • sieve
  • bottle
  • bowl
  • rubber spatula

  Strain syrup over a sieve. With a rubber spatula, press out juice from pomegranate seeds. Let cool, then transfer to a bottle. Store in the refrigerator for up to 4 weeks. Enjoy in a variety of cocktails and non-alcoholic drinks!