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Slight cooking failure.
I oversweetened my grenadine syrup.
I mention this mainly because it shows what a difference the art of bartending has undergone in just the past decade.
"Grenadine" is now an ingredient, something that you make at home, something that is supposed to have flavors in it other than "sweet".
Heck -- there are now even two main STYLES of grenadine -- hot-process, and cold-process. Basically, do you cook the pomegranite juice and sugar together to form a syrup, or do you take the juice and mix it with sugar cold?
Cold-process really only makes sense if you're squeezing your own juice, however. The stuff in the jar, at least the stuff I get, is "all natural pomegranite juice from concentrate" -- and the concentrate is already cooked somewhat, so there's no reason not to go ahead and continue to cook it. They're both good, but they're different. The cooked one tastes more like cooked fruit juice, and the cold one tastes more like fresh fruit juice.
And the stuff I made is fine. It's just too sweet for what I intend to use it for. So I'll either make a new batch, and use this for other drinks -- or maybe make grenadine ice cream or something -- or just get more pomegranite juice to balance it out.
I mention this mainly because it shows what a difference the art of bartending has undergone in just the past decade.
"Grenadine" is now an ingredient, something that you make at home, something that is supposed to have flavors in it other than "sweet".
Heck -- there are now even two main STYLES of grenadine -- hot-process, and cold-process. Basically, do you cook the pomegranite juice and sugar together to form a syrup, or do you take the juice and mix it with sugar cold?
Cold-process really only makes sense if you're squeezing your own juice, however. The stuff in the jar, at least the stuff I get, is "all natural pomegranite juice from concentrate" -- and the concentrate is already cooked somewhat, so there's no reason not to go ahead and continue to cook it. They're both good, but they're different. The cooked one tastes more like cooked fruit juice, and the cold one tastes more like fresh fruit juice.
And the stuff I made is fine. It's just too sweet for what I intend to use it for. So I'll either make a new batch, and use this for other drinks -- or maybe make grenadine ice cream or something -- or just get more pomegranite juice to balance it out.
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(Or trade it to me for the elderflower syrup I keep meaning to give you. :)
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I made a pomegranate sorbet last Pesach that actually came out pretty well, using bottled from-concentrate juice.
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Well, Eggos.
Anyway, it's good. It doesn't need to be reduced any more than this already is -- it's already pretty much a light syrup.
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