POMEGRANATE PINK PEPPERCORN SYRUP
A healthier version of your traditional grenadine... with no artificial flavours! Add this to some juice and soda for a modern Shirley Temple or add to some oxidized wine for a unique Sangria-ish with a twist!
500 ml Pomegranate Juice (POM works)
150 ml Grapefruit Juice
400 g White Sugar
1/2 tablespoon Pink Peppercorn
Yield: About 700ml
Cooking Time: 20 mins
Cooling Time: 20 mins
Measure out pomegranate juice and pink peppercorn, combine in a medium pot and bring to boil. Lower heat and simmer for 10-15 minutes until pink peppercorns start to lose colour.
Add in grapefruit juice (fresh squeezed ideal, for tartness) and turn to medium heat. Add sugar and stir until dissolved (about 5 minutes), liquid should reduce slightly.
Turn off stove and let cool for about 20 minutes. Strain out syrup through a fine mesh strainer and into a non reactive container (I used a mason jar). Refrigerate, good for about 2 weeks.
A modern Shirley Temple with less sugar, no artificial colours and a little sweet spice at the end!
60ml Fresh Orange Juice
30ml Pomegranate Pink Peppercorn Syrup
15ml Lemon Juice
In a fun, tall glass, add 30ml Pomegranate Pink Peppercorn Syrup and 60ml fresh orange juice ( add 15ml of lemon juice if you like it a bit more tart).
Fill glass with ice, and give it a quick stir. Top with soda and stir again to integrate all ingredients.
Garnish with a wedge of orange on the rim of the glass and enjoy!
This non alcoholic version also goes fantastically with 30ml gin or tequila added to the mix.