http://blog.ideasinfood.com/ideas_in_food/2012/04/april-18-2012.html
450 grams/ 2 cups POM pomegranate juice
250 grams/1 1/4 cups sugar
1.5 grams 1/4 teaspoon fine sea salt
2.5 grams/ 1/2 teaspoon vanilla rice wine vinegar ( 1 bottle rice wine vinegar+ 1 vanilla seed, pod and seeds, macerated for at least 2 weeks)
Put the POM, sugar, salt and vinegar in an empty Knob Creek Bottle. Shake vigorously for minutes or so until everything is dissolved. Store in the refrigerator.
Comment:
What you have there is more or less what I might call "pomegranate syrup" rather than grenadine, per se. For something more traditionally grenadine-like, I think you want some jammy/cooked flavors in the backbone to go with the fresher/brighter flavors up front. I like to do a 4X reduction of pomegranate juice, melt in as much sugar as it will hold, then dilute it to the preferred strength and sweetness with fresh pomegranate juice. I think you can see an earlier iteration of this process posted by me to Paul's blog entry.
Vanilla is also a traditional must, and I see you've added that in the form of vanilla-infused rice wine vinegar. What was the thinking there? More acidity?
I like your addition of salt. Will have to add a touch to my next batch.
I've kept my version in the refrigerator for up to a year with no decline in quality. But it's much more saturated, so it would be expected to have greater stability than yours.
Grenadine is a pomegranate syrup—or that's what it's supposed to be. But a lot of us think of grenadine as "that sweet stuff that turns drinks red" and avoid it like the technicolor plague. Real grenadine is a bit tart with a depth of flavor you just can't get from corn syrup.
DIY grenadine is as quick to make as simple syrup, and you are in control of how sweet it is. Pomegranate molasses and rosewater add a bit of complexity to the flavor of the final product.
Notes:
If you are juicing the pomegranate yourself, one pomegranate usually yields about a cup of juice. If you buy the pomegranate juice, make sure to buy 100% pomegranate juice (not from concentrate) rather than a blend of different juices or juice from concentrate. This does make a difference in the depth and brightness of flavor. If you choose to leave the pomegranate molasses out, you'll need to add a bit more sugar.
Ingredients
yield: Makes about 2 cups, active time 10 minutes, total time 10 minutes
2 cups pomegranate juice
1 1/2 cups sugar
4 tablespoons (2 fluid ounces) pomegranate molasses
2 teaspoons rosewater
Method:
Heat pomegranate juice on medium for 5 minutes, then add the sugar and stir to dissolve. Continue to cook until the two integrate into a syrup, about 5 more minutes. Then add the pomegranate molasses and cook for an additional 2 minutes, stirring to dissolve. Remove from heat.
Let mixture cool to room temperature, then pour into glass container. Add rosewater, seal, and shake. Refrigerate and use as soon as its cool, or store in refrigerator for up to one month.
http://www.cupcakeproject.com/2008/01/how-to-make-grenadine-and-why-you.html
How to Make Grenadine
Ingredients:
32 oz pomegranate juice. (POM is a popular but very expensive brand, 100% organic pomegranate juice may be much cheaper)
1lb sugar
Method:
Bring pomegranate juice to a boil
Lower heat and simmer until it reduces in half. You can let it reduce more that half if you want it to be a bit thicker. This process took about 15 minutes.
Add the sugar and let it dissolve.
Chill.
It won't be quite as red as Rose's so you can add food coloring if you'd like. It will taste a million times better
http://food52.com/blog/9809-jeffrey-morgenthaler-s-diy-grenadine
2 cups fresh pomegranate juice (two to four large pomegranates) or 100% pomegranate juice like POM Wonderful
2 cups unbleached sugar
2 fluid ounces (1/4 cup) pomegranate molasses
1 teaspoon orange blossom water
Method
If you are using fresh pomegranates, slice them in half and press the juice out using a citrus juicer. Strain juice, crushing any unbroken arils with the back of a spoon. Alternately, you can seed the pomegranate, then blend the seeds in your blender and strain out the juice.
Heat the pomegranate juice over low heat, just enough to melt the sugar (well below the level of a boil). Stir in the sugar until the mixture is clear and the sugar is dissolved.
Stir in the pomegranate molasses and orange blossom water and stir until dissolved.
Allow the mixture to cool and transfer to a bottle for storing in the refrigerator. If you won't be using within about a month, you can optionally add an ounce of vodka, or freeze the syrup.