How To Make Pomegranate Juice Recipes
POMEGRANATE SYRUP OR MOLASSES
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
Steps:
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
HOMEMADE POMEGRANATE SYRUP
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Prepare fresh pomegranate juice:.
- For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
- Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
- Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
- Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
POMEGRANATE JUICE
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!
Provided by Nana Lee
Categories Fruit
Time 20m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Cut off the top and bottom, approximately 1/4 inch, of the Pomegranate.
- Score (by cutting almost through the outer skin) around the body of it.
- Submerge the whole fruit in cold water.
- Pry it apart on the scores.
- The ripe Arrils (seed sacks) will sink, while the unripe ones will float.
- Once you've done approximately 5 or 6, just gather the Arrils.
- Put approximately 1.5 cups in a blender container. Measure into the same blender container 3 cups water and Ice combined.
- Top with 1.5 cups more Arrils.
- Turn on the blender to liquefy, let it run approximately 3 minutes. (To break open the seed sacks.)
- Strain the resulting liquid through doubled or tripled cheesecloth, or if you happen to have a piece of cotton cloth, you can use that.
- I find it works best if you let it rest for 24 hours.
- Read more at: http://www.food.com/mail/view?msgid=3853316&oc=linkback.
Nutrition Facts : Calories 534.5, Fat 7.5, SaturatedFat 0.8, Sodium 26.4, Carbohydrate 120.4, Fiber 25.8, Sugar 88, Protein 10.8
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- To make pomegranate juice, first seed a pomegranate using a knife. While slitting the top of the pomegranate, don’t push your knife too deep as it may ruin some seeds.
- Take out all the seeds from the pith and place them in a blender. Seeds require quick "pulse" blending only a few times.
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