Hibiscus Grenadine
This is a very simple yet delicious and versatile recipe with a very vibrant colour. This is great for use in both non-alcoholic and alcoholic beverages, and is also excellent for sweetening sour apples in apple crumbles or stewed apples, giving them a lovely pink colour.
A healthier, less shelf-stable version could be made using fresh or dried stevia, although it will not thicken to a syrup and would require a thickening agent such as agar agar or corn flour.
INGREDIENTS
- 2/3 cup pomegranate seeds (approx. 1 medium fruit or 1 packet of pre-packaged seeds)
- 1/2 cup sugar
- 1 Tablespoon orange zest (juice the oranges and use as the orange juice part of the drink)
- 1/8 cup Hibiscus flower tea
- 1/2 cup water
METHOD
- Bring everything to a boil in a saucepan and allow to simmer for 5-10 minutes to thicken the syrup a little. The longer the syrup cooks for, the thicker it will become.
- Remove from heat and allow to cool before straining into a clean vessel.
- Store in the refrigerator for up to one week.
SERVING
- As the syrup is very heavy in nature, you can add it to a glass of orange juice or lemonade and it will sink to the bottom of the glass.
- You may also add the syrup to the glass first, then fill the glass with ice and gently pour your orange juice or lemonade over the ice and the syrup will still remain on the bottom of the glass.
