Recipe by MARIA MAC
READY IN: 55mins
YIELD: 2 cups




  • Combine all ingredients in the bowl of a food processor and process briefly to break up the seeds. Transfer to a 1-quart Mason jar and set the jar aside for 3 days in a cool, dark place, but don't refrigerate.
  • Strain the contents through a fine sieve into a 4-cup glass measuring cup. Allow the liquid to drip through; this could take up to 30 minutes.
  • Transfer the strained liquid to a medium-size nonreactive saucepan. Bring just to a boil over low heat, about 10 minutes.
  • Remove from the heat and cool to room temperature before using. Store the Grenadine in the refrigerator, where it should keep for up to 6 months.