Fresh Pomegranate Juice

A couple of weeks ago, my father-in-law stopped me in his kitchen while I was preparing the Thanksgiving meal and had asked me if I was interested in taking a box of pomegranates from him that he recently purchased. My reaction was quick, and as I answered yes, I began to reflect back to when I was a kid, and making an attempt at attacking this fruit for its wonderful interior.

If you have never had a pomegranate, you should. It can be a task to get to the seeds, and as I recall my mom reminding me to where an old t-shirt when getting to the seeds (a tiny bit of the juice was easy to stain your nice clothes), but once you get to the seeds, every bite into these tangy seeds was well worth it.

Fresh Pomegranate Juice RecipeAs I looked at these four, large pomegranates, I decided to make fresh pomegranate juice. The process only took about 25 minutes to complete, but there was nothing like a fresh glass of juice.

Let’s get started.

Yields about 4 1/2 cups

Ingredients: [Print this Recipe]

  • 4 pomegranates
  • Large bowl of water
  • Honey, to taste
  • 1/3 cup of water

Start by putting on an apron, or an old shirt that you will not be bothered by if it gets juice on it.

Then take a knife and slice a pomegranate into quarters, or into smaller segments, being careful not to slice all of the way through. Take that pomegranate, and with the slices being face down, place in the bowl of water. Let it sit in the water, softening the outer walls of the pulp, for about 5 minutes. As you wait, quarter the rest of the pomegranates.

Fresh Pomegranate Juice Recipe

With your hands in the water, slowly begin digging the seeds out of each quarter. You will see that the seeds sink to the bottom while the pulp will float to the top. Keep repeating for each quarter of the pomegranate. Carefully flip over the pomegranate, and remove any remaining seeds left in the walls of the pomegranate. With a large slotted spoon, skim the pulp from the top, and discard. Take the slotted spoon and remove all of the seeds, placing them in a blender.

Repeat this process for each pomegranate.

When you are ready to make the juice, add the additional 1/3 cup of water, place the lid on the blender, and pulse, breaking the seeds which produces the fine juice.

With a fine mesh strainer, place it over a bowl, and slowly pour in the mixture from the blender. Your goal is to filter only the juice, and leave the extract behind. Push down on the extract with a spoon which will allow you to get more juice. Repeat until you have extracted all of the juice.

Taste. If the juice is too sour, add about one tablespoon of honey, or more, until you get  your desired taste.

Serve over some ice and enjoy. Simple, and fresh squeezed pomegranate juice yields nothing but pure delight, plus you know that not only are you drinking the freshest of juices, but also that it is packed with great antioxidants!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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