Diving into the world of homemade beverages brings a sense of fulfillment that store-bought juices just can’t match, and making pomegranate juice from scratch is a perfect example of this rewarding experience. The pomegranate, with its leathery red skin and jewel-like seeds, is not only a symbol of health and prosperity but also a powerhouse of nutrients. Loaded with antioxidants, vitamins, and minerals, pomegranate juice offers numerous health benefits, including boosting heart health, reducing inflammation, and fighting off free radicals. However, the prospect of making juice from such a complex fruit might seem daunting to many. Fear not—how to make pomegranate juice, showing you a straightforward path from selecting the ripest pomegranates to extracting their vibrant, tangy juice. Whether you’re looking to refresh your palate, add a nutritious boost to your diet, or simply enjoy the hands-on pleasure of making your own juice, this guide will walk you through every step. Let’s embark on this juicy journey, transforming pomegranates into a homemade elixir that’s as delicious to sip as it is satisfying to make.
Pomegranate juice is a vibrant red liquid derived from squeezing or pressing the arils of pomegranates, a type of fruit that grows on deciduous shrubs or small trees. It is known for its distinct flavor and rich nutritional benefits, including being packed with antioxidants like polyphenols that protect cells from damage caused by free radicals. Consuming pomegranate juice regularly can offer various health benefits such as reducing oxidative stress, improving heart health by lowering blood pressure and cholesterol levels, supporting immune function, aiding in digestion, and potentially inhibiting the growth of cancer cells.
Equipment Needed To Make Pomegranate Juice
Making pomegranate juice is a breeze with just a few key pieces of equipment:
Cutting board – Provides a sturdy surface for prepping the fruit
Sharp knife – Efficiently slices through the pomegranate skin and membranes
Large bowl – Catches arils and juices during seed extraction
Wooden spoon – Helps separate arils from membranes
Fine-mesh strainer – Strains out pulp and solid pieces from the juice
Cheesecloth – Filters smaller sediment particles for clearer juice
Blender – Thoroughly pulverizes the arils to extract the juice
Pitcher or bottles – Stores and serves the finished juice
Ingredients Needed Pomegranate Juice
Pomegranate juice in the drinking glass on the wooden rustic background. Close-up.
4 medium pomegranates (about 2 lbs total)
4 cups water
The ratio of 1 lb of pomegranates to 1 cup of water yields a well-balanced juice not overly diluted. Feel free to tweak proportions to suit your taste.
Step-by-Step Instructions
Prepping the Fruit
Cut off the crown of the pomegranate and score the skin into quarters from top to bottom. Soak the scored fruit in a large bowl of water for 5 minutes. This softens the skin and makes it easier to peel. Drain the water. Working over the bowl, peel the skin and use your fingers to break apart the pomegranate along the scored lines into sections. Pick off any remaining bits of white membrane still clinging to the arils.
Aril Extraction
Gently separate the arils from the peel and interior membranes. The membranes are very bitter, so be sure to remove all of them. Place the arils in a bowl of water as you work to contain the juicy red seeds. The water prevents stains and washes away any remaining bits of pith.
Blending Process
Drain the arils, discarding the water. Working in batches, add the arils to a blender along with 1 cup of fresh water per pound of fruit. Blend on high speed for 1-2 minutes until completely smooth. Blending bursts the juice sacs surrounding the tiny seeds, releasing the flavor and liquid. Take care not to over-blend, which can cause the seeds to impart bitterness.
Juice Extraction
Pass the blended mixture through a fine-mesh strainer over a large bowl, pressing with the back of a spoon to extract as much liquid as possible. For clearer juice, line the strainer with cheesecloth. Allow the juice to drain through fully. Discard the dry pulp.
Serving Suggestions
Enjoy the pomegranate juice on its own chilled, at room temperature, or over ice. For a punch of flavor, add a squeeze of lemon or lime juice. Stir in a touch of honey or simple syrup to balance the tartness. Float pomegranate arils on top for a pretty garnish. Mix with sparkling water or champagne for a festive drink. Swirl in a few ounces of vodka or gin for a refreshing cocktail.
Additional Tips For Making Pomegranate Juice
Look for pomegranates with smooth, unbroken skin and a heavy weight in your hand, indicating dense, juicy arils inside.
If you don’t have a blender, simply muddle or grind the arils in a large bowl, then strain through a cheesecloth-lined sieve, squeezing out all the liquid.
A little bit of sugar or simple syrup brightens the tangy flavor. Start with 1 tsp per cup of juice and adjust to taste.
Fresh pomegranate juice keeps refrigerated for 2-3 days. Freeze for several months with minimal flavor loss.
Troubleshooting Common Issues
Juice is bitter – Seeds got over-blended, releasing tannins. Process in shorter pulses.
Low yield – Arils didn’t fully macerate in blender. Add more water and blend longer.
Pulp in juice – Strain through multiple layers of cheesecloth to catch more sediment.
Frothy foam – Natural result of blending. Skim off foam before serving.
Nutritional Pomegranate Juice Profile
Nutritional Pomegranate Juice Profile
With three times the antioxidant capacity of green tea or red wine, pomegranate juice provides a mega dose of free radical-busting compounds like vitamin C, anthocyanins, and tannins. It’s also packed with vitamin K, folate, potassium, and trace minerals like copper and manganese. Drinking 8-12 ounces of fresh juice daily helps fight inflammation, lower blood pressure, and boost heart health.
Conclusion: How To Make Pomegranate Juice
Homemade pomegranate juice squeezes every drop of flavor and nutrition from vibrant ripe fruit straight into your glass. The stunning color and addictive sweet-tart taste make a nutrient-dense beverage you’ll want to drink year-round. It only takes a few simple steps and minutes to prepare batches of juice with your own hands that surpass any store-bought variety. Treat yourself to this antioxidant elixir and share the vibrant taste and deep red hue with family and friends.
Pomegranate(s): The number will depend on how much juice you want to make. A good rule of thumb is one pomegranate per serving.
Water (optional): This can help thin out the juice if you find it too tart.
Sugar or other sweetener (optional): Pomegranate juice can be quite tart, so you may want to add some sweetness to taste.
Lemon juice: A splash of lemon juice can help to brighten the flavor of the juice.
Other fruits: You can add other fruits to your pomegranate juice, such as oranges, apples, or berries.
Instructions
Cut the pomegranate in half around the middle.
Submerge the pomegranate halves in a large bowl of cool water.
Using your fingers, pry open the pomegranate underwater. The arils (seeds) will sink while the membranes will float.
Discard the membranes and skim off any white pith that rises to the surface.
Strain the arils with a colander to remove any remaining water.
Blender Method: Add the arils to a blender and pulse a few times until the juice is released but the seeds are mostly intact.
Manual Method: Place the arils in a sturdy zip-lock bag and seal, leaving some air in the bag. Use a rolling pin to gently crush the arils, then strain the juice through a fine-mesh sieve.
Pour the blended or crushed pomegranate mixture through a fine-mesh strainer into a pitcher.
Use a spoon to press down on the pulp to extract as much juice as possible.
Taste the juice and add water or sweetener to your preference.
Serve immediately or chill for a refreshing drink.
Notes
Pomegranate juice can be quite tart. You can adjust the sweetness by adding water, sugar, honey, or another sweetener to taste.
The pulp of the pomegranate contains some healthy nutrients. If you don't mind a bit of texture, you can leave some of the pulp in the juice.
Pomegranate juice is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
The leftover pomegranate seeds can be enjoyed on their own or added to yogurt, oatmeal, or salads.
Nutrition Facts
How To Make Pomegranate Juice
Serves: 4 persons
Amount Per Serving:
Calories
134
% Daily Value*
Total Fat0
0
Saturated Fat 0
0
Trans Fat 0
Cholesterol0
0
Sodium10
0.4%
Total Carbohydrate34
11.3%
Dietary Fiber 1
4%
Sugars 30
Protein1
Vitamin A 0
Vitamin C 14
Calcium 0
Iron 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me