Pomegranate Juice
Instead of purchasing the juice, make your own at home with this easy recipe.
Recipe by Cooking Light November 1999
Gallery
Credit:
Randy Mayor
Recipe Summary
Ingredients
Directions
Chef'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.
Nutrition Facts
Per Serving:
52 calories; calories from fat 3%; fat 0.2g; poly fat 0.1g; protein 0.7g; carbohydrates 13.1g; fiber 0.2g; iron 0.2mg; sodium 2mg; calcium 2mg.