Pomegranate and is now widely distributed in the United States and Canada. Grenadine syrup long ago consisted of thickened and sweetened pomegranate juice, now is usually a sales name for a syrup based on various berries, citric acid, and food coloring, mainly used in cocktail mixing. In Europe, Bols still manufactures grenadine syrup with pomegranate. Before tomatoes (a New World fruit) arrived in the Middle East, pomegranate juice, molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as "fesenjān", a thick sauce made from pomegranate juice and ground walnuts, usually spooned over
Syrup sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:4 by volume. Syrup can be used as a sweetener. However, since the syrup jells readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves. Combining Demerara sugar, a type of natural brown