Grenadine (Pomegranate Syrup)
Ben
2 Pomegranates, medium-large
2 1/2 cups Sugar
1/2 cup Water
When choosing pomegranates, reject any with a brownish area on the blossom end;
such discoloration indicates the beginning of spoilage and off-flavor. Cut
pomegranates open crosswise and pry out the fleshy crimson seeds (the red part
is actually the pulpy envelope around a seed), using the tip of a blunt knife.
Be careful not to include any fragments of the cottony white pulp in which the
seeds are embedded, as it is bitter. You should have about two cups of seeds.
Using a food processor or blender, chop the seeds with the sugar and water just
long enough to make a rough puree. Don't attempt to make a smooth mixture; it's
necessary only to break open the pulpy membranes. Pour the puree into an
earthenware or glass bowl; cover it with a cloth. Let stand at room temperature
for 3 days, stirring it daily. If the weather is extremely hot, refrigerate the
puree after 24 hours. Line a sieve with dampened, very fine nylon net or two
layers of dampened fine cheesecloth and set it over a saucepan of
stainless-steel or other nonreactive material. Filter the pomegranate syrup into
the pot, allowing it to drip without pressing on the pulp. This will take a few
hours; you can speed matters up by tying the cheesecloth lining of the sieve
into a bag and suspending it above the pot after the initial flow of juice has
slowed down. When all the juice has dripped through, discard the seedy pulp.
Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce the
heat to very low and scald the syrup, using a candy/jelly thermometer and
watching to be sure you keep the temperature below 200 F, for 3 minutes. Skim
off any foam, then funnel the syrup into a sterilized, dry bottle. Let the syrup
cool, then cap or cork the bottle (use a new cork only) and store it in the
refrigerator. To seal the syrup for pantry storage, funnel it into hot, clean
half-pint canning jars. Seal with new two-piece canning lids according to
manufacturer's directions. Following the method for a boiling-water bath, but
keeping the water at simmering temperature (190 F), process the jars for 15
minutes. Cool, label, and store. canning, in the pantry for at least a year.
The author writes: Delicate in flavor and ruby-red in color, pomegranate syrup
is a supporting player rather than a star. As such, it is much used as a
flavor-smoother and sweetener in both alcoholic and non-alcoholic drinks; and
it's also a pleasant topping for tart pineapple, peach or nectarine ice cream or
sherbet...You might like to taste the real thing: a lot of the 'grenadine'
offered nowadays is compounded of sweetening plus anonymous 'fruit' flavors
rather than pomegranate juice.
From Fancy Pantry by Helen Witty. New York: Workman Publishing Company, Inc.,
Posted by Cathy Harned. From: Cathy Harned
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