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Grenadine Syrup (and Ginger Poms)

  • Author: Meagan


Buying a case of pomegranates at Costco prompted a discussion about grenadine syrup, which prompted Brock to look up how to make it (and then proceed to do so with the girls).  They adapted the recipe from The Kitchn, and Spruce Eats, and while it’s original use was going to be for Shirley Temples, a new favorite ‘kid drink’ is something we now call a Ginger Pom – ginger ale in a pretty glass, a tablespoon of syrup (which will sink…stir if you wish), and 4 dashes of ginger bitters.  Awesome.  Enjoy!



1 c. EACH sugar AND 1 c. 100% pomegranate juice

4 drops orange blossom water – do NOT overdo…the orange can quickly overpower the taste

For 1 Ginger Pom;

4 dashes ginger bitters (we used Hella)

1 small can (222 mL) ginger ale

1 T. homemade grenadine syrup

pomegranate seeds for garnish


For the syrup – in a small sauce pan, combine the sugar, pomegranate juice and orange blossom water and bring the mix to a simmer over medium-low heat while stirring constantly.  Once the sugar has completely dissolved, bring the mix to a rapid boil and cook for about 5 minutes until reduced a bit and slightly thickened.  Remove the pot from the heat and leave it to cool, then scrape it into a jar or container to store.

For a Ginger Pom – add 4 dashes of ginger  bitters to a wine glass and then pour in the whole small can of ginger ale.  Add in the grenadine but use a spoon to break the stream just before it hits the surface of the ginger ale – it will then slowly sink to the bottom of the glass.  Sprinkle in some pomegranate seeds and enjoy the beauty of your creation – you can also choose to stir before sipping.



From Meagan's Kitchen

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