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pomegranate

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.

INGREDIENTS

This is what you need for 2 quarts:

• 1 5-gallon bucket of pomegranates

optional:

• salt
• sugar
• lime juice

Pic1: pomegranate, juice

Directions

• Break the pomegranates open and remove the pips from in between the dry parts.
• Use a food mill to juice the pips.
• Collect the juice.
• Add salt, sugar, lime juice to taste.
  • Pomegranate is sour, but not too sour for me to drink it pure.
  • Marielos wants some sugar in it to make it sweeter.
  • The lime juice enhances the sweet vs. sour contrast.
• Optional:
  • Strain the juice for a clear liquid.
  • Boil the juice for longer shelf life.
• Refrigerate for up to 1 week. Freeze for longer storage.

 

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

 

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

 

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B. Grenadine

2014-10-31

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.

INGREDIENTS

This is what you need for 2 cups:

• 1 qt. pomegranate juice
• 1 cup sugar

optional:

• pomegranate molasses
• freshly squeezed lemon juice
• orange-flower water

Directions

• Make pomegranate juice by briefly blending fresh pomegranate pips.
• Press and filter to remove as much debris as possible.
• Add sugar.
• Simmer uncovered, don’t boil.
  Use a large diameter shallow pan for quicker evaporation.
• Reduce the juice to  40-50% or until it reaches the desired syrupy thickness.
  With the added sugar, that should be a pourable syrup.
  Pic12: I went a little bit too long with this. This had the consistency of a soft licorice. . A little bit longer and I would have been able to cut it into candy pieces.
• Freeze for long-term storage.
  Do not can pomegranate juice or grenadine. It destroys the red color, turns it an ugly brown. It also affects the taste negatively.
  

 

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

 

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

 

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