Uploaded November 2025 | Updated September 2026, 5 days ago
For me, a great grenadine always starts with fresh fruit, not pasteurized juice. The beauty of grenadine is in its bright, fresh fruitiness and that touch of tartness that makes cocktails so vibrant.
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When it comes to dissolving the sugar, I never heat the syrup. Pomegranate is a heat-sensitive fruit, and cooking it would take away some of that brightness we want to keep. So I just stir it cold until the sugar’s fully dissolved. It takes a bit longer, but it’s worth it.
There’s also something I didn’t mention in the video because I wanted to keep it simple, but if you can find pomegranate molasses (which is basically concentrated pomegranate juice), I like to add about 1 oz for every 250 ml of finished grenadine. It really boosts the flavor. Just don’t add too much since it’s made by reducing the juice with heat, too much of it will flatten that fresh fruit character we worked to preserve.
My recipe is super simple:
• Equal parts (by weight) of fresh pomegranate juice and sugar
• Stir until dissolved (no heat)
• Add 1 ml of orange blossom water for every 100 ml of grenadine
It’ll keep in the fridge for up to 3 weeks, and if you make a larger batch, you can freeze it too.
For me, a great grenadine always starts with fresh fruit, not pasteurized juice. The beauty of grenadine is in its bright, fresh fruitiness and that touch of tartness that makes cocktails so vibrant.
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10
USE MY CODE TOTR10 FOR 10% OFF
FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16
JOIN OUR PATREON ➡️ patreon.com/totr?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link
When it comes to dissolving the sugar, I never heat the syrup. Pomegranate is a heat-sensitive fruit, and cooking it would take away some of that brightness we want to keep. So I just stir it cold until the sugar’s fully dissolved. It takes a bit longer, but it’s worth it.
There’s also something I didn’t mention in the video because I wanted to keep it simple, but if you can find pomegranate molasses (which is basically concentrated pomegranate juice), I like to add about 1 oz for every 250 ml of finished grenadine. It really boosts the flavor. Just don’t add too much since it’s made by reducing the juice with heat, too much of it will flatten that fresh fruit character we worked to preserve.
My recipe is super simple:
• Equal parts (by weight) of fresh pomegranate juice and sugar
• Stir until dissolved (no heat)
• Add 1 ml of orange blossom water for every 100 ml of grenadine
It’ll keep in the fridge for up to 3 weeks, and if you make a larger batch, you can freeze it too.
