Diy Grenadine Recipe

1. 1

   Heat pomegranate juice on medium for 5 minutes, then add the sugar and stir to dissolve. Continue to cook until the two integrate into a syrup, about 5 more minutes. Then add the pomegranate molasses and cook for an additional 2 minutes, stirring to dissolve. Remove from heat.

2. 2

   Let mixture cool to room temperature, then pour into glass container. Add rosewater, seal, and shake. Refrigerate and use as soon as its cool, or store in refrigerator for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.