With this grenadine I wanted to infuse the warmth of some Indian flavor. The pomegranate juice was a wonderful base to feature this range of ingredients.
-10 oz unsweetened pomegranate juice
-3/4 cup turbinado sugar
-1 large cinnamon stick
-1 teaspoon fenugreek
-5 black cardamom pods
-3 black peppercorns
-Use a morter and pestle to gently pulverize the cinnamon, fenugreek, cardamom, cloves, and peppercorn.
-In a medium saucepan add the turbinado sugar and water over medium-high heat stirring until the sugar dissolves.
-Once the sugar dissolves add the spices.
-Bring to a simmer, and reduce the heat to medium-low and simmer for 5 minutes.
-Remove from the heat and allow to rest for 30 minutes.
-Strain out the spices and reserve in the refirgerator.