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Homemade Grenadine

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Makes about 16 cocktails

Ingredients

  • 2 cups fresh pomegranate juice
  • 2 cups sugar
  • 1/4 cup dried hibiscus flowers
  • 2 tablespoons molasses
  • 1 teaspoon orange blossom water
  • 3/4 cup distilled white vinegar

Method

  1. In small saucepan, heat pomegranate juice and sugar over low heat. Add the hibiscus flowers and stir until the sugar is dissolved.
  2. Remove from the heat and strain into a sealable jar. Add the molasses and orange blossom water. Allow to cool.
  3. When cooled, stir in the distilled vinegar a little at a time and adjusting to taste.

Hudson Valley Restaurant Week is back this April 8-21!