JuicesMiddle EasternEasy

Fresh Pomegranate Juice

Name: Fresh Pomegranate Juice
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 3 cups (480 g) pomegranate arils, from about 3 large pomegranates, all white pith removed; 1 cup (240 ml) cold water, plus extra cold water for deseeding, if using the water method; 2 tablespoons (42 g) honey, or to taste; 1 tablespoon (15 ml) fresh lemon juice, strained (optional); 1 cup (150 g) ice cubes, for serving (optional)

From the MyKitchenBank Kitchen

Bright, ruby-red juice made by blending fresh pomegranate arils with a little water and straining through a fine sieve. Lightly sweetened with honey and finished with lemon, it tastes tart, fruity and clean, with none of the bitterness of pressed pith.

Prep: 25 min
Cook: —
Wait: 30 min
Total: 55 min
Makes: About 3 cups (700 ml), 3 servings of 1 cup (235 ml)

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Steps

Before you start

Wear an apron or old shirt: pomegranate juice stains fabric and countertops.
Chill the water and a serving pitcher in the fridge so the juice is cold quickly.
You need about 3 large pomegranates to yield 3 cups (480 g) of arils. Choose fruit that feels heavy for its size with taut, firm skin.
Pulse the blender in short bursts. Blending too long grinds the bitter white seeds' inner kernels and cloudy-bitters the juice.

1
Score the pomegranates
- Slice off the crown (flower end) of each pomegranate about ½ inch (1 cm) deep.
- Score the skin lengthwise in 4 spots from top to bottom, cutting only through the skin, not into the arils.
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Ready when: The skin is cut along 4 lines and the white pith at the top is visible.
Tip: Shallow cuts keep you from slicing arils and splattering juice.
2
Break into sections
- Fill a large bowl with cold water.
- Hold each fruit under the water and pull it apart gently along the score lines into 4 sections.
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Ready when: Each pomegranate is in separate wedges, still submerged.
3
Release the arils
- Keep each section underwater and rub the arils loose with your thumbs into the bowl.
- The ruby arils sink while the white pith floats.
- Skim off all pith and skins with a spoon.
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Ready when: All arils are loose at the bottom and no white pith is left in the bowl.
Tip: Pith is bitter, so remove as much as you can.
4
Drain the arils
- Pour the arils into a colander and drain well.
- Measure 3 cups (480 g).
- Discard the soaking water.
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Ready when: You have 3 cups of drained arils with no standing water.
5
Pulse in the blender
- Add the arils and 1 cup (240 ml) cold water to the blender.
- Pulse 6 to 8 times in 1-second bursts, just until the arils are broken up and the liquid is bright pink-red.
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Ready when: Most arils are broken, but the white inner seeds are still mostly whole.
Tip: Do not run the blender continuously, or the seeds turn to powder and make the juice bitter and gritty.
6
Strain the juice
- Set a fine-mesh sieve over a medium bowl or jug.
- Pour in the blended mixture in two batches.
- Press and stir with a spoon or spatula for about 1 minute per batch to extract the juice.
- Discard the seed pulp.
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Ready when: The pulp in the sieve looks dry and pale, and you have about 2½ cups (600 ml) of juice.
Tip: For a clearer juice, strain a second time through a clean cloth-lined sieve.
7
Sweeten and season
- Whisk the honey into the juice until fully dissolved.
- Stir in the lemon juice if using.
- Taste and add up to 1 more tablespoon (21 g) honey if the juice is too tart for you.
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Ready when: No honey streaks remain and the juice tastes balanced between sweet and tart.
Tip: Stir honey with a little juice first if it clumps.
8
Chill and serve
- Pour into a pitcher and refrigerate for at least 30 minutes.
- Stir, then serve in glasses over ice, if you like.
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Ready when: The juice is very cold to the touch.
Tip: Stir before pouring as natural sediment settles.

Good to know

Tips

Roll whole pomegranates firmly on the counter before cutting to loosen the arils.
Pulse the blender briefly. Over-blending crushes the seeds and adds bitterness.
Taste the arils first: very tart fruit may need an extra teaspoon of honey.
Drink soon after making for the freshest taste and brightest color.

Make ahead

"Make the juice up to 2 days ahead and keep covered in the fridge. Stir before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 3 days in a covered jar. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) of headroom; thaw overnight in the fridge and stir. Serve cold; no reheating needed."

Substitutions

honey → maple syrup or granulated sugar. Use the same amount; stir sugar until it fully dissolves. Maple adds a mild caramel flavor.
cold water → sparkling water. Add after straining for a fizzy version.
fresh lemon juice → lime juice or a splash of orange blossom water. Lime is brighter; use only ¼ teaspoon orange blossom water for a Middle Eastern floral note.
pomegranate arils → store-bought pomegranate arils. Use 3 cups (480 g), fresh or thawed frozen and drained.