various dates

These recipes are only realistic if you have a pomegranate bush in your backyard, or can raid someone else's. Otherwise, be prepared to pay an arm and a leg for enough pomegranates to be worth your effort.

A. pomegranate juice

2014-09-27 a.o.

Pomegranate pips are covered with a thin layer of soft flesh that is the source of the juice. The membrane is strong enough that the seeds feel dry until that membrane is punctured.

Instead of letting the pomegranates dry up and shrivel, I have frozen the pips until I had enough to process.


This is what you need for 2 quarts:

  • 1 5-gallon bucket of pomegranates


  • salt
  • sugar
  • lime juice
Pic1: pomegranate, juice



Pic2: pomegranates
Pic3: shucking the pips
Pic4: pomegranate pips


Pic5: juicing with a food mill
Pic6: pomegranate juice
Pic7: pomegranate juice for the freezer


B. Grenadine


Grenadine is a sweet syrup that is most often used as a dessert sauce. In Belgium it is also served with beer. (Pic13)

This is the real thing, not the colored corn syrup imitation they sell in stores nowadays. Grenadine is pomegranate juice that has been boiled down with sugar and lemon juice. Some recipes also call for 'a splash' of orange blossom or rose water.

Pomegranate molasses (if not fake) are concentrated pomegranate juice and would speed up the process. Increasing the amount of sugar will alter the taste. Don’t make too much. It only keeps for about 1 week refrigerated.


This is what you need for 2 cups:




Pic8: blend to juice
Pic9: food mill
Pic10: simmer


Pic11: grenadine
Pic12: a bit stiff, almost candy
Pic13: grenadine beer