Diabolo grenadine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- (with leftover grenadine)
Ingredients
For the grenadine (makes 150ml)
- 100ml pomegranate juice (not from concentrate)
- 100g granulated sugar
- drop of orange blossom water
For the diabolo
- 30ml grenadine
- large handful of ice
- 150ml clear lemonade
- 1 mint sprig
Method
- STEP 1
Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved.
- STEP 2
Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks.
- STEP 3
For the diabolo, pour 30ml of the grenadine into a tall glass, add the ice, and top up with the lemonade. Stir gently to combine, then garnish with a mint sprig.
