So I picked up a bottle of this stuff for Shirley Temples, and I have lots leftover. It doesn't have any alcohol, only concentrated pomegranate juice. Any different ideas for how I can use it besides alcoholic drinks? A few sweet recipes showed up on Epicurious, but I'd particularly interested in any savory recipes that incorporate grenadine. However, any suggestions would be much appreciated!
Grenadine in lemonade or grenadine in tonic water and lots of ice is the bomb after work for those of us who don't drink alcohol. It's nice to see there are others out there who like grenadine as much as I do. Thanks a lot for the recipe. I am having five people (including moi) over for Thanksgving this year. This is something I may try. I am going all out this year.
Bubbly lemonade with pomegranate syrup and a little spring of mint is the best in summer. I also add a dash of pomegranate syrup to sparkling water.
Also, you can use pomegranate syrup as a glaze on pork (you may need to reduce it a bit).
Or you can put a squirt in fruit salad. It goes particularly nicely with mango.
It's a brand called Cortas, and it's just labeled "Pomegranate Concentrated Juice"- made in Lebannon. This is the 1st time I've ever used or tasted grenadine (so I don't really have a point of reference), but it worked well in the Shirley Temples- pretty darn tasty to me :). I picked it up in the Indian market, which also has a Persian foods section.
I was wondering about the brand, too. Grenadine used to be pomegranate syrup, but most brands in the last 40-50 years use synthetic flavoring. With that tainted reputation, the brands of real pomegranate syrup I have seen avoid putting the name grenadine on the label. The usual grenadine is not wonderful.
The only grenadine I've had is in mixed drinks so I don't have any firsthand grenadine usage experience. I tend to think of grenadine more along the lines of colored sugar syrup than a fruit extract. But I wonder if you could use it as you would melted down jelly? If there is sufficient flavor, you might want to try making something frozen out of it, a sherbet or a granita or snowcone topping. Other uses could include as a cheesecake syrup, or on pancakes and ice cream. Halloween is over now but it'd probably easily double as fake blood. I'd probably try it in salad dressings sooner or later as I am partial to sweet ingredients to cut the vinegar.
I have a recipe that uses grenadine - it also uses red wine, so theregoes the non-alcohol aspect. (maybe you meant non-alcohol beverage so here goes)
2 large spanish onions - diced
4 TBLS butter
1 cup grenadine
1 cup red wine
salt and pepper
saute diced onions in butter until translucent
add grenadine and red wine and reduce until all liquid is gone.
season with salt and pepper
serve on the side of any red meat
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