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Rose Grenadine Recipe

I recently passed my local grocer and noted an abundance of vibrant red pomegranates stacked in baskets outside the front. It got me to thinking about an old recipe for Grenadine we used to use at the Worship Street Whistling Shop circa 2011. I seemed to remember the recipe including orange blossom water, sparking a curiosity to test a variant with the Persian rose water. Pomegranates being an ingredient featuring heavily in Persian cuisine, the inclusion seemed to be the perfect flavour combination. This assumption proved correct. Below is the recipe:


250g Pomegranate seeds

25g Caster Sugar

5ml Rose Water


  1. Blend 250g pomegranate seeds and pass through a muslin cloth.

  2. Gently heat the juice and when near boiling, add the 250g sugar.

  3. Stir to dissolve.

  4. Add the 5ml rose water and gently stir.

  5. Bottle and refrigerate.

This rose grenadine proves the perfect sweetening ingredients for both alcoholic and non-alcoholic drinks. Seeing as we are nearly though (dry) January, I created a drink with Aecorn Dry, Supasawa and Rose Grenadine. Reminiscent of a gimlet, this drink has a delicious sweet acidity from the pomegranate balanced perfectly with the aromatic floral notes of rose.

Nar Rose Gimlet

Glass: Coupe

Garnish: Rose petal and lavashak

Method: Shake all ingredients with ice and strain into a chilled glass.


50ml Aecorn Dry

10ml Pomegranate and rose grenadine

5ml Supasawa

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