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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 


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.