How to Make Pomegranate Puree

Puree red seeds inside the pomegranate for a tasty puree to add to your recipes.

Though prospect of eating a pomegranate may be intimidating to the uninitiated consumer, the fruit is surprisingly easy to open and eat. Inside the thick-skinned fruit is a multitude of juicy, jewel-red seeds about the size of corn kernels. Manufacturers extract juice and pulp from the seeds to make ready-made pomegranate products, but you can make your own homemade version by pureeing the seeds. Add the pomegranate puree to sauces, cocktails and desserts, or use it to extract the sweet juice from the seeds. Does this Spark an idea?

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Paring knife
Colander
Pot
1/4 cup water
Food processor

Instructions

- 1
  
  Cut off the top of the pomegranate using a paring knife. You should cut off enough of the top to be able to see the red clusters inside the fruit.
- 2
  
  Use the paring knife to cut through the skin and divide the fruit into wedges, using the view from the top of the fruit as a guide.
- 3
  
  Spread the fruit open so that red seeds inside are exposed. Use your fingers to remove the red seeds and place them in a colander.
- 4
  
  Rinse the seeds lightly before placing them in a clean pot.
- 5
  
  Add 1/4 cup water to the pot and bring to a boil. Cook for 5 to 6 minutes or until the seeds are soft and crush easily.
- 6
  
  Place the cooked seeds into a food processor. Puree the seeds until mixture has a smooth consistency. Use the cooking water to thin the puree, if needed.

Tips & Warnings

Use a spatula to scrape larger pieces from the sides of the food processor periodically while pureeing.
Strain the puree through a fine, mesh strainer to remove any pieces that won't break up, if needed.
Use caution when cutting the pomegranate with the paring knife.