Month: December 2011 (Page 3 of 3)

Have you ever tried fresh, raw pomegranate juice? It’s incredible! Pomegranates are in season now, so give it a try sometime!

You can easily juice a pomegranate without a juicer; in fact, even though we have a juicer, I prefer to do it this way. And it’s only a little more effort above and beyond the task of separating the seeds from the pith. One large pomegranate will yield roughly 1 cup of juice.

Now when you’re doing this, I suggest wearing black — or at least a big apron. The distance a juice splatter will travel seems to be directly proportionate to how much you love the shirt you’re wearing; this phenomenon also appears to be heavily influenced by the color of the shirt — with white inducing bigger and more far-reaching splatters than any other color.

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1. To peel your pomegranate, make perpendicular cuts (both going all the way around the fruit) — deep enough to cut through the skin, but not through the seeds underneath:

2. Grab a section and break it away:

3. Over a large bowl, gently separate the seeds from the white pith. This is the most time-consuming step.

4. Discard the pith & peel:

5. Empty the seeds into a blender or food processor:

6. Pulse them quickly about 8-10 times; we just want to burst the juicy outer red part without grinding up the crunchy white inner seeds:

7. Empty the contents of the blender into a mesh strainer over a bowl:

8. With clean hands, squeeze the seeds to get the rest of the juice out:

9. Pour the juice from the bowl into a glass. Enjoy it!

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