Fresh Pomegranate–Rosewater Grenadine

The trick here was to achieve a grenadine that’s deeply pomegranate flavored but not too syrupy and cooked-tasting. Fresh-pressed pomegranate juice isn’t quite concentrated enough to make a grenadine that’s flavorful enough to be used in small doses (as in a cocktail or to mix with seltzer or ginger ale). I didn’t want to cook the juice down to concentrate it, so instead I used the freeze-and-thaw method I read about on a few cocktail blogs. As the block of frozen juice thaws, you’ll see th