Post #732285 by tikiskip on Fri, Nov 28, 2014 7:11 AM

On 2014-11-28 01:17, Colin wrote:
My hibiscus grenadine recipe:

1 part pomegranate-cherry 50-50 Pom Wonderful (can use all pomegranate if you prefer)
1 part cane sugar
A couple splashes of pomegranate molasses to taste
A handful of dried hibiscus petals to taste
Heat together on stove. Add a bit of orange flower water to round it off.
With the cherry and orange elements, it's easy to turn into fassionola by mixing it with raspberry syrup.

Thanx for adding that Colin!
I think mine maybe closer to fassionola than hibiscus grenadine.
But I just wanted a fruit flavor for other uses like sorbet and ice for Champagne.
Funny you should say add raspberry for fassionola when I make ice for Champagne I also add some
Chambord to the mix, not too much as it won't freeze then.

Your version looks good and makes me think a dash of lemon to cut some of the sweet may be a good thing to add as well.