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

Recipe by Cooking Light November 1999

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Randy Mayor

Recipe Summary

Yield:
2 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

52 calories; calories from fat 3%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.7g; carbohydrates 13.1g; fiber 0.2g; cholesterol 0mg; iron 0.2mg; sodium 2mg; calcium 2mg.
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