Pomegranate juice has many uses, including being made into grenadine, an ingredient used in mixed drinks and cocktails. In Asia, it is often used to make syrups and sauces. The juice of the pomegranate is also a popular drink in Iran, where the fruits are stomped in a large tub and the juice is allowed to run out through troughs to be collected. However, there is a less labor-intensive way to obtain the juice by simply removing the seeds and creating a pulp.
Things You'll Need
- Old shirt
- Large bowls
- Sharp knife
- Fine mesh strainer
- Food processor or blender
- Covered container
Put on an old shirt or other protective garment to prevent the pomegranate juice from staining. Fill a large bowl with cold water and set aside.
Score each pomegranate into quarters with a sharp knife, penetrating the skin but not cutting the fruit apart. Submerge in the bowl of cold water and use your hands to break the fruit into pieces along the score lines.
Separate the seeds from the white pith with your fingers. The seeds should sink to the bottom of the bowl, while the pith will float to the top. Skim the pith and pieces of membrane from the top of the water once all seeds have settled on the bottom.
Pour the seeds and liquid through a fine mesh strainer to remove the excess liquid. Repeat the steps above for any remaining pomegranates until you've collected all the seeds.
Place the seeds into a food processor or blender container and process on medium speed for about 15 to 20 seconds. You should be left with a thick pulp.
Place the fine mesh strainer above a large bowl and pour the pulp into the strainer. Press the pulp through with your hands, allowing the bowl to catch the pomegranate juice. Store in a covered container in the refrigerator for up to three days before discarding, or freeze for up to three months.
Tips & Warnings
- A sturdy manual juicer, such as the kind used to juice oranges, can be used to juice pomegranates. However, the process is messy and often results in an overly astringent juice.
- Pomegranate pulp may stain the skin. Wear a pair of latex gloves for pressing the pulp through the strainer if you're concerned.
- "My Bombay Kitchen: Traditional and Modern Parsi Home Cooking"; Niloufer Ichaporia King, Alice Waters; 2007
- Purdue University Department of Horticulture and Landscape Architecture: Pomegranates
- Photo Credit http://www.flickr.com/photos/azadam/10351464/
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