The French have been concocting and drinking fruit syrups for hundreds of years. Syrups were traditionally made in areas where there was sugar, like the port of Bordeaux which would receive sugar directly from the isles. Sugar enabled the best preservation of the fruit whilst keeping all the flavour. French cooks were the first to incorporate fruit syrups in their recipes in the 18th century.
Originally GRENADINE was made from pomegranates (hence the name GRENADINE - Grenade is the French for Pomegranate) but it became too expensive. So the makers of syrup would produce the GRENADINE at the end of the day, with what was left of raspberry, blackcurrants and elderberries syrups.The sailors who used to drink it said it reminded them of pomegranate juice they had drunk in the isles, so the name was kept, even if it wasn't made from pomegranate anymore. Nowadays only a few producers use pomegranate, and in countries like Spain, Italy or Morocco who kept the tradition.
Originally GRENADINE was made from pomegranates (hence the name GRENADINE - Grenade is the French for Pomegranate) but it became too expensive. So the makers of syrup would produce the GRENADINE at the end of the day, with what was left of raspberry, blackcurrants and elderberries syrups.The sailors who used to drink it said it reminded them of pomegranate juice they had drunk in the isles, so the name was kept, even if it wasn't made from pomegranate anymore. Nowadays only a few producers use pomegranate, and in countries like Spain, Italy or Morocco who kept the tradition.
SIROP DE GRENADINE - the most consumed in France
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The DIABOLO GRENADINE is made of Grenadine syrup and lemonade
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The MONACO is a cocktail made of beer, lemonade and Grenadine syrup.
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