Hibiscus-pomegranate Syrup

Grenadine variant pairing tart pomegranate with hibiscus — deep ruby color, brighter acidity, and floral lift over straight grenadine. This one is made at home, not bought — no retailer sells it. To make about 12 oz: combine 1 cup pomegranate juice and 1 cup granulated sugar in a saucepan over medium heat and stir until the sugar dissolves, without letting it boil. Take it off the heat, stir in 2 tablespoons dried hibiscus flowers (flor de jamaica), and steep 15–20 minutes — longer for a deeper...

You make this one yourself — the method is above.