The Quintessence of Pomegranate
Use for Persephone Cocktails
Of course Grenadine Syrup — a key ingredient in several classic cocktails including the Persephone — is available commercially in bottles. But many purists will want make their own, for its distinctive and unique flavor, which is the embodiment of the Pomegranate.
5 or 6 fresh Pomegranates
½ pound Sugar
3 tablespoons Vodka
First, peel the Pomegranates by scoring the rind with a knife, as if you were cutting an orange into wedges. Carefully peel away the rind, leaving the seeds and membranes intact. Carefully remove the white membranes and discard.
Put the seeds in a manual juicer like an orange juicer and press squeeze out the jujice. Strain through a fi9ne sieve. You should end up with about two cups of juice.
Next, put the Sugar into a sauce pan, add the juice, stir and bring to a simmer for about five minutes. Let the syrup cool and then taste it and adjust the seasoning, adding more Sugar if you prefer a sweeter syrup. Stir in the Vodka as a preservative.
Pour into a clean jar and store in the refrigerator. It will keep about a week or it can be frozen for longer storage. If you add another 3 tablespoons of Vodka, this will extend the storage time in the refrigerator but help keep it from freezing.