I love everything about Pomegranates... the way they look, feel, taste........
Juicing Pomegranates
Roll the pomegranates over a countertop in every direction to loosen up the juice, make a small hole in the skin and squeeze the fruit over a bowl. Be careful with the juice as it will stain your hands and clothes.
From six nice-sized pomegranates, you can expect to get about three cups of juice. It’s perishable. So drink it within hours, either straight or mixed with other fruit juices that it complements, such as apple or cherry.
Don’t drink all that juice, though. Save some of it for other uses.
Pomegranate Glaze - This is great to use in marinating lamb or pork.
4 cups pomegranate juice
1 cup sugar
1 teaspoon minced fresh garlic
Salt to taste
1 pinch red crushed chili flakes
Place all ingredients in a medium saucepan and bring to a boil over medium to high heat. Skim foam on top as it boils. Reduce by half to a honey consistency. While still hot, brush on finished broiled items.
Pomegranate Vinaigrette
Terrific on salads or fresh fruit.
1 cup pomegranate seeds
1/2 cup rice vinegar
1/2 cup honey
Salt
Freshly ground black pepper
1 cup virgin olive oil
In a blender, add pomegranate seeds, rice vinegar, honey and seasonings. Blend well. Slowly add olive oil while continuing to blend. Adjust seasoning and strain.
