Bypass the grocery store stuff that’s mostly corn syrup and food coloring. Grenadine is easy to make when pomegranates are in season (typically late October through early January.) We’ve also had success using bottled pomegranate juice in approximately the same amount, simply cooking down the juice with sugar until it thickens slightly.  

1 1/2 cup pomegranate seeds (about 1 pound)

2 cups sugar

1/2 cup water

Combine ingredients in food processor and process briefly to break up seeds. (The mixture does not need to be smooth.) Transfer to a jar or sealed container and place in a cool, dark place for 3 days. Do not refrigerate.

After 3 days, strain the mixture through a sieve, allowing the liquid to drip through. The process can take about 30 minutes.

Transfer to a medium saucepan. Bring to a boil over low heat. Remove from heat and cool to room temperature before using.

Store in the refrigerator for up to 6 months.

Makes about 2 cups.

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