Blossoms Syrup Grenadine

The first ingredient in this Grenadine syrup by Blossoms Syrup is real fruit juice concentrate, unlike many other versions we’ve tried that end up tasting artificial. Popularized by the classic American drink, the Shirley Temple, grenadine is traditionally made from pomegranate, but most modern grenadines are actually nothing but sugar water, flavorings and dyes. Blossoms’ rendition is a deeply hued, sweet and tart syrup, purposely NOT made with pomegranate, because it normally gets lost and muddled by all of the other fruit flavors that make up grenadine. Instead, this syrup focuses on a mixture of blackberry, raspberry, blackcurrant and elderberry to get its tangy, balanced grenadine flavor. It hits all the marks, and doesn’t contain any colorings or flavorings. Use it in cocktails or mix with soda water for a refreshing drink, or drizzle on desserts.

​ [/description-break] Ingredients [/title]Ingredients: Mixed fruit juice concentrate (blackberry, raspberry, blackcurrant and elderberry), inverted sugar and citric acid. [/accordion] Specifications [/title]​Net Weight: 3.38 ounces
Place of Origin: UK[/accordions-break]Pomegranate juice in grenadine, debunked?[/banner_heading]Today, we know grenadine syrup to be a mixture of fruit juices, primarily and most commonly, pomegranate juice. Most people assume the reliance on pomegranate juice in grenadine comes from the word itself, which translates to pomegranate in French. However, some historians believe the original version of grenadine was actually just a mixture of different extracts and essences, with no pomegranate juice incorporated. Historians explain that the name grenadine itself actually may have just referred to the color of the syrup, due to the similar hue to the skin of a pomegranate. [/banner-text-break]Use in smoothies, cocktails, lemonades, seltzer drinks, iced teas or any beverage. Make a John/Tom Collins by mixing 2 ounces gin (or liquor of your choice) with ½ ounce syrup of choice, pour over ice and top with sparkling water. This syrup also works beautifully drizzled over ice cream or crepes, as a glaze on cakes or other desserts, or swirled into yogurts and drizzled over granola.[/how-to-use-break]Shelf stable for 12 to 15 months.