Persian Pomegranate Orange Juice with Mint

Steps

1. 1

   Deseed the pomegranates

   • Cut each pomegranate in half across the middle.
   • Hold one half cut-side down over a large bowl and whack the skin firmly with a wooden spoon so the seeds fall out, pressing gently to release any stuck ones.
   • Repeat with the remaining halves.
   • Pick out any white membrane that floats or clings.
   • You need about 3 cups (480 g) of seeds.

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   Ready when: Seeds are separated, bright ruby red, and free of white pith.

   Tip: Deseeding in a bowl of water lets the pith float so you can skim it off, but drain well before blending to avoid diluting the juice.

2. 2

   Juice the oranges

   • Halve the oranges and juice them with a citrus juicer or reamer into a measuring cup.
   • Strain out the seeds.
   • Measure about 1 cup (240 ml) of juice; squeeze a fifth orange if you're short.

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   Ready when: You have about 1 cup (240 ml) of seed-free juice.

   Tip: Roll each orange firmly on the counter first to break down the inner membranes and get more juice.

3. 3

   Blend the pomegranate

   • Add the pomegranate seeds and the cold water to the blender.
   • Pulse 5 to 6 times in 1-second bursts, just until the seeds are broken up and the liquid is deep red.

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   Ready when: Most seeds are crushed and the mixture looks like a thick, pulpy red juice; the white inner seeds should still be mostly intact, not powdered.

   Tip: Pulse rather than running continuously; over-blending grinds the seeds and makes the juice bitter and gritty.

4. 4

   Strain the juice

   • Set a fine-mesh sieve over the pitcher.
   • Pour in the blended pomegranate mixture in two batches and press the pulp with the back of a spatula to extract all the liquid, about 2 minutes per batch.
   • Discard the seeds and pulp.

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   Ready when: The pulp left in the sieve looks dry and pale, and you have about 2 cups (480 ml) of pomegranate juice.

   Tip: Pressing too hard through a sieve with fine holes can push through bitter bits; use firm but steady pressure.

5. 5

   Bruise the mint

   • Place the 12 g of mint leaves in a small bowl with the honey and lime juice.
   • Muddle with the back of a spoon for 20 to 30 seconds until the leaves are bruised and fragrant and the honey is loosened.

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   Ready when: Leaves look darker and glossy, and you can smell a strong minty aroma.

   Tip: Bruise gently; shredding the leaves into tiny pieces makes the juice grassy and leaves specks in the glass.

6. 6

   Combine the juices

   • Pour the orange juice into the pitcher with the pomegranate juice.
   • Scrape in the mint mixture and add the rose water, if using.
   • Stir well for 30 seconds until the honey has fully dissolved.
   • Taste and add up to 1 more tablespoon honey if the juice is too tart.

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   Ready when: Juice is uniformly deep red-orange with no honey streaks at the bottom.

   Tip: Rose water is strong; start with ½ teaspoon, since too much tastes soapy.

7. 7

   Chill to infuse

   • Cover the pitcher and refrigerate for at least 1 hour, up to 4 hours, so the juice gets very cold and the mint flavor infuses.

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   Ready when: Juice is cold to the touch on the outside of the pitcher.

8. 8

   Strain and serve

   • Stir the juice, then pour it through the sieve into 4 tall glasses filled with ½ cup (70 g) ice each to remove the mint pieces.
   • Tuck a mint sprig into each glass and serve right away.

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   Ready when: Each glass holds about 1 cup (240 ml) of clear, cold, ruby-orange juice.

   Tip: Slap each mint sprig between your palms before garnishing to release its aroma.