Around this time, one of the most looked through plans on this site is the one on making pomegranate molasses. I was experiencing that post before a month ago, and I was very shocked by how repulsive the photographs looked in that post. I guess the facts demonstrate that we are our very own most noticeably terrible pundit.
With an end goal to give that post a truly necessary cosmetic touch up, I reshot some photographs on deseeding a pomegranate, and I chose to make a bit by bit video instructional exercise on the most proficient method to make pomegranate juice. I about overlooked how tasty the juice tastes.
In the event that you've never tasted crisp pomegranate juice, you unquestionably need to try it out. It tastes a lot lighter than locally acquired variants and the juice emits a lovely fuchsia tint.
Pomegranate juice is incredible all alone and brilliant in a beet smoothie. I have been playing around with the juice smoothie plans recently, and ideally, I'll have the option to impart a couple of them to every one of you soon!
- 5 to 6 large pomegranates
- 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.
- 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.
- Break open the pomegranate into sections.
- 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.
- Pour the arils into a blender. Blend until all the arils have been crushed but most of the seeds are still in tact. This usually takes no more than 15 to 20 seconds.
- 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.
- 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.
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