How to Juice a Pomegranate


Depending on who you listen to, getting the juice out of a pomegranate can be a messy, daunting task, right up there with hacking open stubborn coconuts with a machete. (see my friend Jaden’s very funny post about coconuts)

For example, in my go-to guide, The Produce Bible (a beautifully photographed encyclopedia of all things fruit, vegetable, herbal and nutty) author Leanne Kitchen first warns that pomegranate juice will permanently stain your clothing. She goes on to describe a juicing method, which involves peeling the sectioned fruit while submerging it in a bowl of water, collecting the seeds that float to the top and finally, chopping them in a food processor to collect the juice. Okaaay. Seems like a lot of work.

And the New Joy of Cooking (NJOC) not only includes the method above for seed extraction, but alternatively has you rolling the fruit around on the counter to release the juices, quartering them, picking out the seeds, wrapping them up in cheesecloth and then squeezing the bundle really hard over a bowl.

While I admit that I’m somewhat of a purist – I mean, most sensible people would just go out and buy a bottle of juice – I’m also lazy. I want fresh-squeezed pomegranate juice, and I don’t want any trouble, hear? Why make things so complicated?

When I saw a recipe I needed to try – Pomegranate Sorbet in A Passion for Ice Cream, I decided to juice my own darn pomegranates. I also happened to have a lot of them on hand – Costco had flats at a bargain price.

My easy-peasy method is simply to cut them in halves (or into quarters if they are Really Big Pomegranates) and juice them in my electric juicer. No mess, not much fuss. There was a little bit of splashing, but I assure you, no clothing was harmed during the filming of this episode.

I found that 3 pomegranates gave me a generous 2 cups of juice, just what I needed to make the sorbet. The NJOC did say that crushing the seeds can release tannin, resulting in bitter juice; but I didn’t find that to be a problem – I must have a gentle juicer.


Pomegranates are in the last throes of their season now – but if you do find some in the market you can refrigerate them for up to a month, easily. Of course, you can make this gorgeous, jewel-colored sorbet with store bought juice, too. Just make sure you buy pure juice without added sugar and other kinds of juices.

Pomegranate Sorbet
adapted from A Passion for Ice Cream by Emily Luchetti

3/4 cup sugar
1 cup water
2 cups pure pomegranate juice (fresh or bottled)
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt

Whisk together the sugar and water in a small saucepan. Bring to a boil and simmer until sugar is dissolved. Transfer syrup to a Pyrex or stainless steel bowl. Stir in the pomegranate juice, lemon juice and salt. Refrigerate until cold, at least 2 hours. Churn in an ice cream machine according to the manufacturer’s instructions.

Scrape the sorbet into a freezer-safe container and freeze until scoopable, about 3 hours, before serving.

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Comments

  1. I would have never thought to juice my own pomegranate, but this sorbet looks delicious and healthy, I may just try it!

  2. I can’t believe how much juice you were able to extract using that method! I’m so glad you shared this because I never would have thought to try using that type of juicer! The color of that sorbet is absolutely gorgeous!

  3. Nice pics! My mouth is watering as I remember eating this sorbet,

  4. add that juice to a martini and i’m coming over!!! hehe

  5. Jenny, I know it seems kind of crazy to go the trouble, but the juice does have an intense color and flavor, somehow more so than the bottled version.

    Nicole, isn’t it crazy?! I did have some ginormous fruits, though. Very juicy ones.

    Kudos to you, Liza! Thanks for the pics.

    Maine626, my thoughts EXACTLY!

  6. I am a HUGE HUGE fan of reducing processes to their most basic steps, getting the job done without unnecessary time/effort/hoopla.

    So kudos.

    And this is a weird fact re: pomegranate juice, but kinda cool. Summers we spend some time in a very bee-infested area, so we hand some bee traps here and there to escort them away from all of our food. AND pomegranate juice is by far the number one effective bee invitation. Above sugar water, above soda, it is amazing.

    Not that I would ever promote killing bees, mind you… just saying.

  7. Deborah Dowd says:

    How pretty (and Healthy)This could easily be a Valentine’s Day dessert with a couple of chocolate truffles!

  8. I’ve always thought pomegranate were a nuisance to eat because of the seeds, but you’ve facilitated the task now!:)

  9. What a grand idea!
    This has to be cheaper than buying POM.
    I love pomegranate juice.

  10. While I admit that I’m somewhat of a purist – I mean, most sensible people would just go out and buy a bottle of juice – I’m also lazy. I want fresh-squeezed pomegranate juice, and I don’t want any trouble, hear? Why make things so complicated?

    Turns out you’re a girl after my heart! Have always wondered what the best way to go about this seemingly onerous task is. Problem solved! Would also be truly fantastic with champagne!

  11. Janelle, the bee juice trap is very interesting – I wonder if yellow jackets would fall for it too. Hmmm…

    Deborah, that’s sounds perfect!

    Emiline, might be cheaper, especially when you get your pomegranates by the case load. Ha!

    Hi Valentina – never fear the pomegranate.

    Sarah I love the champagne idea! Might just try that now…

  12. Gorgeous colour! I want some!

  13. Tartelette says:

    This could be the perfect Valentine’s day dessert! Looks mouth watering!

  14. fasntastic, O love Pomagranate and they are very healthy

    Regards
    David Moretti

  15. I have LOTS of pomegranates and am using a juicer made especially for pomegranates. When I get the juice there is a “foam” at the top of the juice when I pour it into a container. What is this foam? Should I leave it with the juice or skim it off? I have been skimming it off. I would appreciate an answer from anyone who knows and can answer my question.

    • Hi Joyce,
      I use a high power juicer (not the one pictured in this post) to juice other fruits and vegetables and it produces foam as well. It might have to do with the very fast speed of the juicing blade. I usually skim it off, since it doesn’t have much taste and it clouds up the pretty juice.
      I’m very interested in your special pomegranate juicer – I don’t think I’ve ever seen or heard of one of those. Do you grow the fruits?

  16. Hi Karen,

    We have 2 trees that we bought about 22 years ago and grow them for fun. We used to just eat the seeds but we have so many that I decided to make jelly. When Ike hit the pomegranates were knocked off the trees. By hand it took me a week to extract the seeds then make jelly; I got a big 5 small jars. This year I decided to do it with the machine. I found the Breville on the net and it works great. I have about 2 gallons of juice. I do have a question for anyone who can answer; the juice is a bit bitter from the seeds. What can I do to take away the bitter taste? Also, the juice is very strong; I am thinking of diluting it with water. Any comments or recommendations? Somewhere on the net I found that the juice is a great acne fighter so I am drinking some every day.

Trackbacks

  1. […] use the fresh, tart seeds as much as possible before the fruits disappear. I’ve been known to juice the whole fruits to make into cocktails and sorbets, which is fun and also a tad messy, but after a few Pometinis who […]

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