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
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.