Prep 5 mins
Cook 15 mins
Good for Shirly Temples, Tequila Sunrises, etc. What was once made exclusively from pomegranates grown on the island of Grenada in the Caribbean, the bottles on our grocery store shleves in America lists high fructose corn syrup as its first ingredient, as well as Red 40 and Blue 1 with no actual pomegranate juice in it whatsoever. This homemade version produces a far better product than the majority of the store bought brands, but because of the lack of preservatives, it doesn't have as long of a shelf life. You can add a small amount of 80 proof or over vodka as a preservative to give it longevity.
- 1 quart pomegranate juice
- 2 cups sugar
- 2 dashes orange flower water (optional)
- splash vodka (optional)
- Bring the pomegranate juice and sugar to a boil in a saucepan.
- Reduce the heat and cover, allowing it to simmer for 10-15 minutes until thickened; stirring occasionally.
- Allow the mixture to cool. Add a dash or two of orange flower water (don't overdo it) and/or vodka then pour into a small decanter or bottle with a tight-sealing lid.
- Seal the bottle and give it a few good shakes. Store refrigerated.