Hope everyone’s having an awesome weekend. Here’s a short post about making fresh pomegranate juice. There nothing better than a glass of fresh juice to start off Sunday morning!
I know many of you are cringing at the though of deseeding enough pomegranates to make juice, but don’t worry! I’m here to teach you a fast and easy way. Plus you can make this the night before and keep it in the fridge for up to 3 days.
My husband surprised me with a huge bag of pomegranates from his grandfather’s backyard. They grow so well here in Las Vegas, and it’s finally season!
Start by cutting a line all the way around the center of the fruit. I don’t like to cut all the way through because that releases the juices and just makes everything messier.
Pull apart the two halves
Give the pomegranate a nice stretch by pulling the sides apart and loosening the seeds.
Start pounding the skin side with the back of a wooden spoon. Really get in there! Picture the most annoying person at work, or not 😛 You can rotate it in-between hits to get all the seeds out.
Look at the huge bowl full of pomegranate seeds! I deseeded about 15 pomegranates in about 20 minutes. No bad, huh?
Now we’re going to wash them. Filling the bowl with water makes it easier to pick out the bad seeds and membrane because they float to the top. just skim out all the floaters and drain. I just used my hand but if you have a small strainer, that works too.
Blend and strain. I recommend using a very fine strainer such as a chinois since I like to push all the juice out of the pulp, but if you don’t have one, straining it twice works too (which is what I ended up doing).
I found that a ladle works best to push all the juice out
There you have it! Fresh pomegranate juice. I honestly think it tastes better than POM. Plus, its not pasteurized and processed, which means more nutrients. Keep an eye out for a future post about delicious pomegranate sorbet.