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!

Ingredients: 

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

Instructions

Step 1

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. 

Step 2

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.

 

Step 3

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.

POMEGRANATE SPRITZ

A modern Shirley Temple with less sugar, no artificial colours and a little sweet spice at the end! 

Ingredients:

60ml Fresh Orange Juice 

30ml Pomegranate Pink Peppercorn Syrup

15ml Lemon Juice 

Soda

 

Step 1

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). 

Step 2

Fill glass with ice, and give it a quick stir. Top with soda and stir again to integrate all ingredients.

 

Step 3

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.

 

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