Featured in: Take Grenadine Beyond the Shirley Temple
- 1 cup pomegranate juice, such as Pom Wonderful brand
- 1 cup sugar
- 1⁄2 ancho chile, coarsely chopped or crumbled
- peels of 1 orange
In a small saucepan over high heat, combine the pomegranate juice and sugar. Cook, stirring until sugar is dissolved. Add the chile and orange and bring to a boil; boil for 10 minutes.
Remove from heat and strain into a jar. Let cool completely before using. Grenadine will keep, refrigerated, for up to one month.