I have fresh pomegranates and want to make juice from them. How do I do it?

Juicing Pomegranates





There’s another way to capture that flavor: Roll the pomegranates over a countertop in every direction to loosen up the juice, make a small hole in the skin and squeeze the fruit over a bowl. %26quot;Because you’re squeezing some of the thicker pith beneath the fruit, you do get a bit of the tannic quality of the fruit,%26quot; which isn’t bad if it’s not too strong, Wemischner says.





From six nice-sized pomegranates, you can expect to get about three cups of juice, he says. It’s perishable. So drink it within hours, either straight or mixed with other fruit juices that it complements, such as apple or cherry. %26quot;I like to add as little sugar as possible, if I drink it straight. But the sugar does tend to round out the flavor a bit,%26quot; he says.





Don’t drink all that juice, though. Save some of it for other uses.

I have fresh pomegranates and want to make juice from them. How do I do it?
I have tried this juice and its just great.


Pomegranates, though delicious and extremely good for you, require a little bit of savvy to crack open and juice. The easiest way to do it, without making your kitchen look like something out of a horror film, is to slice off the top end (the part that looks like a crown), then make several shallow cuts from north to south. Once you%26#039;ve made the cuts, immerse the whole pomegranate in a bowl of water, and gently break the sections apart. Using your fingers, pull the red seeds away from the white pith. Discard everything that floats (pith and peel float; seeds sink), and drain the seeds in a colander.





The seeds are great as a garnish, or, you can make juice by putting the seeds in a blender, and then straining the resulting liquid through a sieve or cheesecloth. One pomegranate should yield about half a cup of juice. To make pomegranate molasses, bring the juice to a boil on the stovetop and simmer until thickened to the desired consistency.



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