Ingredients
Ingredients
- 5 to 6 large pomegranates
- Cool water (for separating arils)
Instructions
- Remove the crown: Using a paring knife, carefully cut off the crown part of each pomegranate by angling the knife downward and making a circular cut around the crown area.
- Score the pomegranate: Score the pomegranate skin into 4 to 6 sections by lightly cutting through the rind to prepare for easy breaking.
- Break into sections: Gently pull the pomegranate apart into the scored sections to expose the arils inside.
- Separate the arils: Fill a large bowl with cool water. Submerge each section and use your fingers to break the arils away underwater, which helps minimize juice splatter. Remove and discard the rind pieces floating on the water’s surface, then drain the water to collect the arils.
- Blend the arils: Transfer the drained arils into a blender. Pulse or blend for 15 to 20 seconds until the arils are crushed but most seeds remain intact to avoid bitterness.
- Strain the juice: Pour the blended mixture through a fine mesh strainer placed over a bowl. Use a rubber spatula to press the pulp against the strainer, encouraging the juice to pass through more quickly while leaving pulp and seeds behind.
- Serve and store: Pour the fresh pomegranate juice into glasses and enjoy immediately, or refrigerate leftover juice in a sealed jar for up to 5 to 6 days.
Notes
- Wear dark or old clothing during preparation to avoid staining from pomegranate juice.
- Use cool water when separating the arils to reduce juice splatter and ease handling.
- Do not overblend to avoid crushing the seeds, which can release bitter flavors.
- Fresh pomegranate juice can be stored refrigerated for up to 5 to 6 days in an airtight container.
- Adjust the number of pomegranates depending on desired yield, approximately 4 cups of juice from 5 to 6 large fruits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Low Fat
