Happy mothers day to all the mamas out there! I will keep this post nice and quick since I am making dinner for my parents tonight and need to get started with prep.
I promised you guys the grenadine recipe I used for these Shirley temple cupcakes so that’s what I’m going to share today!
Store bought grenadine is essentially a chemically-filled, red sweet syrup – high up on the ingredient list are high fructose corn syrup and red dye #40. I don’t really find that this syrup has anything to offer other than its bright red colour.
Real grenadine is a syrup made from reduced pomegranate juice. A good quality pomegranate juice is quite easy to find these days and fairly inexpensive if you look in the right place (my recommendation for fellow Edmontonians is to try the Italian Centre Shop). To sweeten the juice you can either use granulated sugar or a brown sugar which will result in a caramel-like flavour. You can also add lemon juice or other fruits (mango, pineapple, pear etc.) to the juice to help your grenadine develop a more complex flavour. The variation I made has mango, pineapple and brown sugar but feel free to experiment and tailer to your own tastes.
The pomegrate juice is reduced over a constant simmer until it thickens and you have a nice concentrated syrup. I reduced mine by about 2/3 of the initial volume and the result was a very thick, almost molasses-like syrup – perfect for using in baking. You may want to keep yours a bit less concentrated and less thick depending on what you are using it for. For cocktails, reduce by about one half the original volume (20 minutes of simmering). And remember, the syrup thickens as it cools.
So what are some common uses of grenadine? It can be used in cocktails (alcoholic and not) such as Tequila Sunrise and Shirley Temples. Of course, it can be used in baking these cute Shirley Temple cupcakes, but is also delicious just drizzled on ice cream or sorbet.
By May 12, 2013
Happy mothers day to all the mamas out there! I will keep this post nice and quick since I am making dinner for my parents tonight and …
- 1 bottle unsweetened pomegranate juice about 1 litre
- 1/2 cup mango chopped
- 1/2 cup pineapple chopped
- 1 cup sugar granulated or brown
- Pour the pomegranate juice into a heavy-bottomed saucepan. Add mango and pineapple. Over low-medium heat bring just to a simmer and reduce by about one quarter. Stir occasionally to make sure fruits don't stick to the bottom but do not stir constantly.
- Add the sugar and reduce a bit more - until reduced by about one half of the original volume. If you want a thicker syrup, continue simmering for 5 more minutes. Let cool before using in baking or cocktails. Grenadine will last for at least 2 weeks in the fridge.
Have you guys tried making home-made almond milk? It is absolutely delicious!
I use this recipe from Oh She Glows. Angela does such a good job explaining the method and taking great step-by-step photos that there’s really no need for me to re-create them here.
I only made a few modifications to the method on Oh She Glows. I used a cheesecloth instead of using a nut milk bag (partly because a “nut bag” just sounds ridiculous and partly because I had no idea where to find one). The cheesecloth worked flawlessly – I doubled it to make sure the milk was extra smooth. I also did not add a whole vanilla bean but instead used just the seeds of the bean. I ended up soaking my almonds for closer to 18 hours – I’ve read that you should soak them for 12 – 24 hours for best results, so don’t worry about over-soaking.
The end result was perfect, creamy milk. It was so frothy and filled with goodness.
I’ve never been a huge fan of dairy products. I don’t drink milk and have yet to find a store-bought milk substitute I enjoy. But this stuff is amazing! I would gladly drink it on a regular basis and am actually going to make another batch tomorrow. It is so easy to make and surprisingly creamy and satisfying. Plus its a natural source of so many nutrients and a dairy-free source of calcium.
Enjoy your almond milk!
Good morning, everyone!
Green tea with sea-buckthorn berries and honey
I’ve been making a delicious sea-buckthorn berry green tea lately that I wanted to share with you! What’s sea-buckthorn, you ask? Well, you’ve likely never heard of it, so let me explain…
In a Ukrainian home, such as mine, sea-buckthorn berries are well-known. They are easy to find in Ukraine and, you might be surprised to learn, are fairly common in Alberta as well (the plants are resistant to frost). However, it seems few people here know of these tart orange berries. Even I have to admit, I had no idea what they were called in English and had to google a translation for the Russian word I know well. These small, bright coloured berries taste very acidic and tart. In Ukraine, they are known for having tremendous health benefits – a cup of tea with these berries and a spoonful of honey will soothe a scratchy throat. It also tastes delicious! You can get more info about these berries from Agriculture and Agri-Food Canada.
It’s the weekend!
Lavender Gin Gimlets
I’ve had a rough couple weeks at work with tonnes of overtime and stress so I was extra excited that the weekend has finally come (even though it will still be filled with work and busy times). To celebrate the weekend, I thought I would share this delicious lavender gin cocktail I threw together quickly. It is so easy and refreshing – a great reward for a long work week!
I picked up the lavender syrup on a whim at an Italian grocery store here in Edmonton. I realized that I have a soft spot for anything lavender flavoured, especially cocktails, because they remind me of my best friend. On a trip to San Francisco with friends a few years ago, me and my bestie had drinks at our trendy hotel bar one night and chatted with the bartender who threw together some cocktails for us. I generally don’t like super sugary cocktails so he made me a lavender gimlet – a drink made with gin and lime juice. I loved it and now the drink reminds me of laughing with my bestie so I decided it would be the perfect cocktail to recreate.