How to Make Pomegranate Juice

Fresh pomegranate juice is so much tastier than store-bought varieties. Here’s a step-by-step by tutorial and a video on how to cut open pomegranates and how to make pomegranate juice!

How to make Pomegranate Juice - an easy, step-by-step tutorial + video on how to make pomegranate juice.

Around this time of the year, one of the most searched recipes on this site is the one on making pomegranate molasses. I was going through that post earlier last month, and I was quite appalled by how horrible the photos looked in that post. I suppose it’s true that we are our own worst critic. At least I’m glad to say that my photography has improved somewhat over the last two years…

In an effort to give that post a much needed face lift, I reshot some photos on deseeding a pomegranate, and I decided to make a step-by-step video tutorial on how to make pomegranate juice. I nearly forgot how delicious the juice tastes.

If you’ve never tasted fresh pomegranate juice before, you definitely need to give it a try. It tastes much lighter than store-bought versions and the juice gives off a beautiful magenta hue.

Pomegranate juice is great on its own and wonderful in a beet smoothie. I have been playing around with the juice smoothie recipes lately, and hopefully, I’ll be able to share a few of them with all of you soon!

Now, go and buy some pomegranates while they’re in season and enjoy!

MASTERING MY MISTAKES / COOKING NOTES

  • How to Pick a Pomegranate: Conventional wisdom has it that the best pomegranates are the ones that have unblemished skin and are bright red on the outside. In my experience, that has not been the case. The best pomegranates, with deep ruby arils, are the ones that are slightly cracked and have some golden brown patches on the exterior (see the photos below). The sweetest pomegranates tend to be ones that I buy from the farmers market and not from the grocery store.
  • What to do with pomegranate juice: The obvious thing to do is to drink the juice straight from the glass, but there’s many other ways to use the juice, too! You can add it to smoothies, make my pomegranate apple cider spritzer or even make pomegranate molasses!

How To Make Pomegranate Juice

Prep

Total

Yield 4 cups of juice

Ingredients

  • 5 to 6 large pomegranates

Instructions

  1. Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.
  2. Score the pomegranate into sections. I find scoring the fruit 4 times is enough for me, but feel free to score it a few more times.
  3. Break open the pomegranate into sections.
  4. Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don't wear light colored clothes while you're doing this.) Drain the water from the pomegranate arils when you're done separating them from the rind.
  5. Pour the arils into a blender. I used a high speed blender for this job, but a medium-speed blender works well, too.
  6. Pour the juice through a strainer. You'll notice that the juice passes through the strainer pretty slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp agains the strainer. The juice should drip through faster.
  7. Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.

Notes

NUTRITION INFORMATION: Makes About 4 Cups of Juice. Amount Per Serving:  Calories: 136, Total Fat 1g, Saturated Fat: 0.2g, Sodium: 22mg, Cholesterol: 0mg, Total Carbohydrate: 33g, Potassium: 533mg, Dietary Fiber: 0.2g, Sugar: 31g, Protein 0.4g

How to Make Pomegranate Juice - an easy, step-by-step tutorial + video on how to make pomegranate juice.

 

8 thoughts on “How to Make Pomegranate Juice

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  3. KATY
    What can be done with the pulp? It must be of some nutritional value, but the acidity night be a problem in recipes, right? Have you done much experimenting, such as with baked goods or savory stews, etc?
    Reply
    1. Lisa Lin Post author
      Hi Katy, the pulp is mostly pomegranate seeds, which is very difficult to cook with. Even though I blend the arils in a high-speed blender, a lot of the seeds don't actually get broken down. So, it would actually be quite difficult to separate the bit of pulp from the seeds. Personally, I wouldn't bother with cooking the pulp in this case, but if you do want to experiment, perhaps try with dressings or add about 1 or 2 tablespoons to baked goods.
      Reply

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