Homemade Grenadine

Forget the store bought "Grenadine" which equates to sugar and red colouring.  I have the real thing right here!

Grenadine is traditionally made from Pomegranates and gives a dash of sweetness and colour to a cocktail.  Think Tequila Sunrise! In fact I might just have to make one of those once this Grenadine is cooled. (Nobody likes a tepid cocktail!)

There are lots of versions of Grenadine around and after a few hours of research I realised that although a very traditional recipe would be lovely, I just couldn't be arsed juicing Pomegranates. But fortunately somebody else could and so a bottle of POM is the cheats way around a messy crime scene!

I'm also not Mediterranian and so I don't have many of the traditional floral flavours that you find in traditional recipes.  All I could manage was a bottle of Rose Water flavour from the supermarket! 

The recipe I converted comes from Serious Eats (www.seriouseats.com) and it is seriously easy in your Thermomix.

Ingredients

1 473ml bottle POM (Pomegranate juice is apparently a very precise business)

1 & 1/2 cups sugar 

2 tablespoons Molasses

1 tablespoon rose water essence

Directions

Heat juice and sugar for 10 minutes, speed 3 at 95 degrees, without MC.

Add molasses and cook another 2 minutes, speed 3 at 95 degrees, without MC.

Transfer to a jug and allow to cool to room temperature.

Add rose water to cooled mixture and pour into sterilised bottles.

Makes about 600ml, stores in the cupboard for about a month.

Add a splash of vodka to the bottle if you would like a longer shelf life.

This Grenadine has a slightly tangy flavour and is not as red as the store bought stuff.  But it works a treat for Shirley Temples. 

Ginger, Honey & Vanilla Syrup

Its true I am a redhead and I have a special affection for anything Ginger!! Many cocktail recipes call for simple syrup and while anyone can mix sugar with water, sometimes a more complicated syrup is more satisfying.  A bit like a complicated redhead!!

This syrup is largely honey based and I recommend buying good quality local aromatic honey to give this syrup an extra lift.  You can use the syrup in a variety of cocktails as a mixer or as a cordial with a splash of mineral water.  I use it in a special Honey Ginger Beer which I will post here soon.

Ingredients

500ml water

450gm raw sugar

300gm honey

100ml lemon juice

20gm fresh ginger, peeled

1 Tspn vanilla bean paste

Method

Add water, sugar , vanilla paste and honey to your bowl. Mix for 5 minutes on 90 degrees, speed 3.

Once sugar has dissolved, add lemon juice.  Set aside in a jug to cool.

Without washing the bowl, add ginger and mix on speed 7 for 5 seconds.

Add liquid back to bowl and scrape Ginger from the sides.

Pour into sterilised glass bottles and store for up to 3 months out of the fridge.

Enjoy with your favourite Redhead!!!

I'm Dreaming of a Hazelnut Christmas

As promised, I have a cocktail that makes use of last week's delicious White Chocolate Liqueur.

Ingredients

2 parts White Chocolate Liqueur

2 parts Frangelico

1 part Milk

Ice to serve

Strawberries to garnish

Method

Mix liqueur and Frangelico with milk for 10 seconds, speed 4.

Pour over ice and garnish.

Merry Christmas Thermoholics!

White Chocolate Liqueur

I can't ignore it any longer. Christmas is coming and with it, that overwhelming urge to overindulge in good food and booze! Add this to your list of homemade treats and you will be feeling festive in no time.

This creamy, sweet liqueur is perfect over ice or in a very grown up milkshake.

Are you dreaming of a White Christmas? Wipe the drool from your mouth and start sterilising your glass bottles.  This recipe is a little Christmas miracle!



Ingredients
Makes 3 cups

150gm White chocolate

5 tbsp castor sugar

125gm cream

125gm milk

2 tspn Vanilla extract

250gm Vodka

Method

Add chocolate, sugar, cream and milk to bowl

Heat at 70 degrees for 5 minutes on speed 3.5

Add vanilla and vodka to mixture and stir on speed 3 for 5 seconds.

Transfer liqueur to jug and allow to cool to room temp.

Skim off any fat before pouring into a sterilised bottle.

Store in the refrigerator for up to 2 months.

Serve over ice and stay tuned for a festive cocktail.