Homemade Grenadine, from About.com
Prep Time: 10 minutes
Cook Time: 20 minutes
2-1/4 pounds pomegranates (I filled my quart-size pyrex measuring cup to the top)
1 pint water
Sugar, see instructions
Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds. Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Pour into a decorative stoppered bottle, or an unsightly mason jar with rusty lid.
Use grenadine syrup in children's drinks like Shirley Temple or Roy Rogers, desserts, marinades, and other general recipes.
Shirley Temple: ginger ale + a splash of grenadine + garnish with cherry, lemon, or orange.
The only note I would add to About's recipe is that the seeds still look like they have juice in them after they have released the juice. I had a hard time telling if it was time, but I had set the timer for five minutes after it came to a boil. The seeds still looked full to me, but I could stir them more easily, so I could tell some of the juice had come out of them. The seeds were a pale pink color after straining. We tried it on waffles and really liked it. I used tart pomegranates, (according to Saddie there are tart or sweet varieties, and these were tart) and I liked the mild tartness with the sweetness. I think I could have used less sugar than the recipe called for and just boiled it down longer for a little more flavor intensity, but I'm not sure. Let me know if you try it!