Pomegranate Juice

Photo: Randy Mayor

Instead of purchasing the juice, make your own at home with this easy recipe.

This recipe goes with Pomegranate Passion, Pomegranate Syrup

Yield: 2 cups (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 3%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 13.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 2mg

Ingredients

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

Preparation

  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.
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.

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