Total Time
20mins
Prep 20 mins
Cook 0 mins

This is a method for making fresh pomegranate juice to drink or make jelly. It was sent to me by Chef Sean #2. I'm salivating just thinking about pomegranate juice and jelly! Thank you, Sean!

Ingredients Nutrition

Directions

  1. Cut off the top and bottom, approximately 1/4 inch, of the Pomegranate.
  2. Score (by cutting almost through the outer skin) around the body of it.
  3. Submerge the whole fruit in cold water.
  4. Pry it apart on the scores.
  5. The ripe Arrils (seed sacks) will sink, while the unripe ones will float.
  6. Once you've done approximately 5 or 6, just gather the Arrils.
  7. Put approximately 1.5 cups in a blender container. Measure into the same blender container 3 cups water and Ice combined.
  8. Top with 1.5 cups more Arrils.
  9. Turn on the blender to liquefy, let it run approximately 3 minutes. (To break open the seed sacks.)
  10. Strain the resulting liquid through doubled or tripled cheesecloth, or if you happen to have a piece of cotton cloth, you can use that.
  11. I find it works best if you let it rest for 24 hours.
  12. Read more at: http://www.food.com/mail/view?msgid=3853316&oc=linkback.
Most Helpful

Update: This year after making, approximately, 1 gallon of Pomegranate juice using this recipe, we made 1 gallon 5 pints of pure pomegranate juice, using the same basic idea. Although for the pure juice, we separated the arrils as per this recipe, but instead of using water and ice, we just put approximately 6 cups of arrils in the blender and ran it on high speed for about 30 seconds to 1.5 minutes, then poured the resulting juice through tripled cheesecloth (to separate the juice from the seeds and other inedible "stuff".) Doing it this way, you don't have to cook out the excess water. <br/>But, whatever you do, be careful, since when we made the pure Pomegranate juice, evidently a few yeasties got in to it and now, we have a gallon of Pomegranate wine. It's not very alcholic, but I can definately taste the ethyl alcohol.

Chef Sean #2 November 26, 2013