Pomegranate Juice
- camissonia
- Dec 12
- 1 min read
If you happen to have one or more pomegranate trees in your garden that have produced a ton of fruit or just bought a bunch from a fire sale, making juice out of them is the way to go. Pomegranate fruits ripen in late fall/early winter here in Southern California and are typically available in the markets around this time. They are not cheap, often selling for up to $6 per pound, and that's why I grow them at home. We have a "Wonderful" variety of pomegranate that is extremely prolific and produces on average about 40 fruits each season. Removing the seeds is the most time-consuming part of the process, but juicing is fast and easy. Pomegranate juice is loaded with antioxidants, vitamins, and fiber and tastes absolutely delicious either straight or even in cocktails!
1
Note on the sauce:
6 medium pomegranates yield about 2 cups of juice
Notes
1
To remove the seeds from the pomegranates: cut each pomegranate in half horizontally. Take one half of the fruit and place over a bowl; whack the back with a large spoon to get the seeds to fall out (use your fingers to remove any stragglers). Once all the fruits have been seeded, pour water in the bowl to cover. The seeds should sink to the bottom and any white membranes should float to the top.
2
Remove the white membranes and strain the seeds into a bowl; pour the seeds into a blender.
3
Blend for about 10 seconds or until smooth.
4
Place a double layer of cheesecloth into a strainer. Place the cheesecloth-lined strainer over a bowl.
5
Pour the blended pomegranate mixture over the cheesecloth and let strain; squeeze the cheesecloth into a bundle to remove as much juice as possible.
6
Pour the juice into a container or pitcher. Serve as is or over ice (refrigerate any leftovers).
Instructions
6 medium pomegranates
Pomegranate Juice
Prep Time
30 min
Cooking Time
0 min
Rest Time
0 min
Total Time
30 min
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