As a kid, my dad and I would always treat ourselves to Shirley Temples at our favorite restaurant, The Tap Room, on Nantucket whenever he had a night off from his hectic chef life. To this day, the taste of a maraschino cherry or grenadine syrup, immediately takes me back to that dark and cozy restaurant. (Fun fact, my family lived in the inn above the Tap Room and I spent many years wandering around the historic halls and making forts under the restaurant tables after hours.) The Tap Room sadly no longer exists, but I can always remind myself of its whaling era charm by mixing up a sweet batch of Shirley Temples, topped with a plump maraschino cherry, of course. 

So, I had no idea that grenadine syrup was made with pomegranates, I always assumed it was cherry based. This is a very new realization for me and I can't seem get over it. But here it is, the big juicy truth. And it's also wicked easy to make! Double wow. 

Ingredients 

1 ½ cups 100% pomegranate juice
1 ½  cups sugar
Juice of half a lemon
A dash or two orange blossom water

Method

Heat pomegranate juice in a small saucepan over medium heat. Once the liquid is warm, add sugar and stir until dissolved. Once the liquid is no longer cloudy, remove from heat and add lemon juice and orange blossom water. Let cool and transfer to a bottle with a secure lid. Syrup will keep for up to 1 month in the fridge.

Shirley Temple

 Lemon lime soda (such as 7up) or ginger ale
A splash of grenadine syrup
Maraschino cherries
 

Pour grenadine syrup and soda over ice. Stir and top with a cherry. Et voilá! That's all it takes.