Pomegranate Juice

Pomegranate Juice Recipe
Photo: Randy Mayor
Instead of purchasing the juice, make your own at home with this easy recipe.

Yield:

2 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 13.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 2 mg
Calcium 2 mg

Ingredients

3 cups pomegranate seeds (about 4 large)
2 cups water

Preparation

Place seeds in a heavy-duty zip-top plastic bag; seal, pressing as much air as possible out of bag. Gently mash seeds with a rolling pin or bottom of a bottle. Place mashed seeds, juice, and water in a medium nonreactive saucepan, and bring to a boil. Cook 10 minutes. Strain mixture through a sieve into a bowl; discard solids. Store in refrigerator or proceed with recipe as directed.

Note:

Be sure to use a nonreactive saucepan, such as one with a nonstick coating. Aluminum will react with the acid in the seeds, giving the juice a slightly metallic or off taste.

November 1999
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