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Pomegranate Juice

Photo: Randy Mayor
Yield 2 cups (serving size: 1/2 cup)
Instead of purchasing the juice, make your own at home with this easy recipe.

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.