HOMEMADE POMEGRANATE JUICE

The pomegranate (päm(ə)ˌɡranət) is a gorgeous fruit with a latin name meaning apple with many seeds. The unique looking fruit with its dozens of tiny ruby red seeds is a commonly used religious symbol and is important in many cultures. Not to mention, they are delicious.

Pomegranates are also incredibly healthy. Not only are they high in fiber, Vitamin C and antioxidants, but studies have shown that pomegranate consumption may help fight or protect against diseases caused by inflammation like diabetes, cancer and Alzheimer’s. This gave me a new found respect for the funny looking fruit and sparked a craving for pomegranate everything.

Luckily, over the weekend I wound up with about 8 pounds of fresh pomegranates from a home grown tree. These are as fresh and organic as it gets. With my new found admiration for the fruit, I set out to make some homemade juice.

The process is definitely messy but it’s a great stress reliever and you’re left with delicious, healthy, refreshing and tangy juice.

Here’s what you’ll need for juice:

blender

metal or wooden spoon

strainer

large bowl

5 or more small to medium pomegranates

Instructions:

1. Cut the pomegranate open with a paring knife like you would an avocado (score the outside of the fruit in a circle and give a good twist to pull apart the halves)
2. Place a large bowl in the bottom of the sink (the deeper the sink, the better because the juice splatters quite a bit. If you have a shallow sink, clear the area around it and protect your clothing)
3. Next, take a pomegranate half and hold it in your hand so the seeds are facing your palm. Give the half a nice squeeze to break up the seeds and then smack the back of the pomegranate with a spoon several times until all or most of the seeds come loose.  Repeat with all fruits.
4. When all of the seeds are loose, fill the bowl of seeds with water to rinse and separate the pulp and pieces of skin from the seeds.
5. Once separated, drain the water and add the remaining seeds with a bit of cool filtered water to a blender and blend for a 10 to 15 seconds.
6. Place a metal strainer over a large bowl and pour the seed mixture into it allowing it to sit and drain for several minutes.
7. Remove the strainer, toss the pulp in compost and pour a glass of the deep red juice.

The juice is delicious alone, but I plan on getting creative. Here are just a few things you can whip up with the juice:

 mimosas

 kombucha

a cocktail with a twist of lime and vodka

ice cream

oatmeal

tea

fudge

sangria

Hold on the blending and mix the the seeds into

salads

soups

salsas

scones

frozen yogurt

rice pilaf

chicken salad

parfaits

the possibilities are endless! Enjoy!