Yes, it’s true. Things have been pom-centric around here lately. But I promised in my last post that I’d tell you the method I used for juicing a pomegranate. Here it is. I borrowed the basic idea from All The Marmalade, who has a great explanation and grenadine method.
Open a pomegranate and release the arils, in whatever is your favourite way (here’s ours). Once the arils are released, you need to crush them up with some sugar to macerate (think of what happens when you toss frozen berries with a bit of sugar– all that juice? Same idea.). My first attempt at this was a disaster: red hands, shredded saran wrap, and a stained potato masher was all that I got.
Then I had an inspiration– my potato ricer! It has holes larger than the seeds, so none could escape, and I could control the pressure so as not to crush the seeds with the juice and make it bitter*.
I scooped the seeds into the ricer, squeezed them gently over a bowl, then dumped the whole, crushed arils in with the released juice. A stay overnight in the fridge, and everything was ready to go.
One thing– if you’re making grenadine from this, you will still need to add more sugar to the reduced juice, but not as much as if you were starting with bottled pomegranate juice– the sugar maceration ensures that.
Technique and recipe:
To Juice a Pomegranate
I haven’t tried it yet, but I have a feeling this potato ricer technique would still work well without the sugar if you’re just going for the juice and don’t want any sweetness. Just skip the sugar/overnight maceration step. It’s a good alternative if you don’t have a juicer and don’t want any of the bitterness of the seeds in your juice.
1. Open a pomegranate and release the arils any way you find convenient.
2. Toss the arils with half their volume of granulated sugar (eg. 1 cup pomegranate=1/2 cup sugar)
3. Place the pomegranate/sugar mixture in a potato ricer and squeeze gently over a bowl to crush the arils and release some juice.
4. Toss the crushed arils in the juice, cover the bowl with cling wrap, and leave bowl in fridge to macerate overnight.
5. The next day, remove the bowl from the fridge and strain the mixture into a new bowl, crushing the arils gently to be sure you’re getting the most possible juice. Go ahead and use a potato ricer again if you want.
To make grenadine from your fresh-squeezed pomegranate juice
1. Measure the volume of juice that you’ve obtained.
2. Place the juice in a small saucepan and bring to a bare simmer over medium-high heat. Simmer until reduced by half.
3. Taste the syrup (cool it on a spoon first) for sweetness and check consistency. Add sugar if desired (I added approximately another 1/4 of the original volume). Bring back to a boil.
4. When the sugar is dissolved, remove from heat and cool. Add a dash of vodka for preservation purposes and store in the fridge or freezer.
*On a side note, I got a great comment today on our grenadine post. Chelsey said that she’s made grenadine from fresh pomegranate before, and she juiced it by whirling the arils quickly through a food processor, another technique I’ve seen online (which has the benefit of being nice and simple. I must try this.) She said she liked how she got some seed flavour in the juice that way, but she noticed a bit of a similar “musty” flavour in her finished grenadine. So my conclusion is this: the reason the fresh pom grenadine I made tasted so much better to me is that it had NO seed in it. I assume that industrially-produced pomegranate juice is crushed to smithereens, and a huge amount of the seed goes into the juice, thus imparting that flavour that we both noticed! Something to think about.