Skip to main content

At home with Shirley Temple

If you are not in India, you have probably never seen a mocktail on a menu. Mixed drinks without any alcohol, mocktails are a must have in a country where so many people stay away from alcohol.

My favorite star of the mocktail world is Shirley Temple. Concocted for the teetotaler Ms. Temple, it really is the simplest of mocktails to make. You essentially mix grenadine with a lime-lemon flavored soda. Ginger ale, Sprite, 7 Up all work well here. The fancier versions “build” the drink, meaning you gradually float grenadine on top of soda so you can see two differently colored layers. Others swear by a shot of orange juice to improve the drink. Try it any way you want; for this post is not about Shirley Temple recipes. It's about grenadine.

I have tried buying Grenadine Syrup, but it was frankly too sweet for my taste. Plus every syrup and mixer you buy comes in those huge bottles that would make a thousand drinks. So what's a soul to do when she wants just ONE Shirley Temple. This soul decided to make her own grenadine syrup.



The ruby red Afghani pomegranates are in season now so that's where I started. Extracted 1/2 cup juice from pomegranate arils (seeds), then added 2 tbsp sugar and heated the juice/sugar in a saucepan until it boiled and then simmered it until it was halved and syrupy.

By the time it cooled, the fresh grenadine had all the goodness of pomegranate flavors and none of the bottled preservative feel. And isn't it the most loveliest of colors!

Comments

Sunshinemom said…
Brings to mind Hans Anderson's fairy tale about the dancing red shoes! I love pom juice without sugar but should try this out at least once! Neat!
Curry Leaf said…
Lovely Simran.It i amust try for me too.the pic is lovely and lovely
Aparna said…
That's a most unusual and interesting bottle.
I once made pomegranate syrup because there was so much pomegarante at home and no one was eating it!
Bharti said…
You made grenadine syrup??
Cool!
Biswajit said…
color? flavor? i am speechless at the beauty of the bottle here!

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…