Homemade grenadine Syrup
Homemade Grenadine Syrup

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. 

Meyer Lemon & Blood Orange Shrub
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I recently spent 6 days on the couch with a truly horrible cold. The sort of cold that convinces you that it will never leave your body and you'll be forced to stay in doors for the rest of time. I spent most of these days in a heavy haze of over the counter cold meds and alka seltzer PM. When I'm sick, it is very very hard for me to take a plant based remedy unless it's being handed to me; there is just no way I'm going to prepare anything for myself. No sexy herbal remedies for this herbalist and I will admit that I'm slightly disappointed in myself for it. I don't get sick often so when I do, I get overwhelmed and so damn exhausted herbs are most likely the last thing on my mind. 

If only I had thought of citrus!! It’s pretty miraculous that citrus fruits grow during our darkest and coldest months; providing what we need to stay healthy and happy. I absolutely love this earth, don’t you? 

The beauty of citrus is this: it goes with almost anything. Serve this shrub with tonic and gin, vodka and bitters or on its own with some fizzy water. Regardless of how you serve this, I'd love to see your creations! Use the hashtag #blottobotany to share your pics. 

Ingredients 

5 Meyer lemons
2 large blood oranges
2 sprigs fresh rosemary // or 1 cup fresh or dried holy basil
1 1/2 cup local honey (or regular sugar) 
Champagne or apple cider vinegar
1 half gallon glass jar with lid

 

Method

Gently scrub lemons and oranges with warm water and cut into thin slices. Place in a glass jar along with sugar and rosemary and muddle with a long wooden spoon. Completely cover with vinegar and cap tightly. I recommend putting a piece of fabric between the lid and the jar to prevent sticking. Infuse for 2 weeks before straining... though I usually dip into in after about a week. Oh well. 

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