pomegranate juice

The rose petals look lovely here, but don’t worry if you can’t get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.

Pomegranate and Rose Granita

mint (5 grams)

rose water

pomegranate seeds

rose petals

Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.

Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.

Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.

Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.

Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

The Stray Dog

Pernod, ouzo or other licorice-flavored spirit

vodka

Cointreau

lime juice

pomegranate juice (fresh

Splash some Pernod in a chilled cocktail glass, swirl it around well, then dump it out. Add ice to a cocktail shaker and pour all remaining ingredients into it. Shake and strain into glass.

Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You’ll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.

Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts)

walnut pieces (about 4 cups)

bone-in chicken thighs (about 2 1/4 pounds)

turmeric

salt and black pepper

olive oil

yellow onion, thinly sliced

pomegranate molasses, plus more as needed

saffron threads

sugar

Pomegranate seeds,

Polo Ba Tahdig (Persian Rice With Bread Crust),

Mast-o Khiar yogurt,

Salad-e Shirazi,

Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.

Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.

In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.

Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.

Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it’s too tart.

Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly — the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.

A Negroni is a simple mix of equal parts gin, Campari, and sweet vermouth. I added one of my favorite autumnal ingredients, a splash of pomegranate juice. Not only does the pomegranate juice give the drink a nice dark color, but it also adds some sweetness, which I like when paired with the gin. The best part though? This cocktail requires nothing fancy. Mix everything in a glass, add ice and you're done.

Death Eater Negroni

(1 ounce) gin

(1 ounce) Campari

(1 ounce) sweet vermouth

(1 ounce) pomegranate juice

activated charcoal, for coloring ((optional))

orange peel and pomegranate arils,

1. In a cocktail glass, combine gin, Campari, sweet vermouth, and pomegranate juice. If a black color is desired, add an 1/8 teaspoon activated charcoal and stir to combine. Top the glass with ice and garnish with an orange twist and pomegranate arils.&nbsp;2. For a spooky effect, you can add a dying flower to each drink.&nbsp;

Some cookies feature tightly piped designs that require a master draftsman’s talents. That’s not this cookie, which looks best decorated with a looser hand. Here, sugar cookie dough is flavored with rosemary and lemon zest, baked, coated with lemony glaze, and sprinkled with crushed pistachios, freeze-dried raspberries, rose petals and pomegranate seeds. Finally, they are drizzled with a bit of pink glaze, Jackson Pollock-style. Each one looks like a little abstract painting, no special skills needed.

Abstract Art Cookies

corn syrup

lemon juice

warm water, plus more as needed

Sugar rosemary

pistachios

raspberries

pomegranate seeds, blotted dry

confectioners’ sugar

Prepare the glaze: Add box of confectioners’ sugar, corn syrup, lemon juice and 3 tablespoons warm water to a medium bowl. Stir with a fork to combine well, slowly adding water as needed to achieve the desired consistency. You should have 2 cups of glaze. Test the glaze on a cookie as you go: If it doesn’t spread out on its own to a smooth finish within 10 seconds, it is too thick and needs more water. If it runs off the edge of the cookie, it’s too thin and needs more confectioners’ sugar.

Let glaze sit, tightly covered until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar.

Decorate the cookies: Pour the glaze into a medium bowl. Holding a cookie by the edges, with the top-side down, dip into the glaze, moving the cookie around a bit to make sure the glaze coats the whole surface. Gently shake the cookie from side to side to let the excess drip off.

Use a small offset spatula to stop the flow of icing, gently scrape the cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin out the glaze a bit until it does. Use your fingers to wipe away any icing on the outside edges.

Place on a cooling rack set over a parchment- or wax paper-lined baking sheet. Coat cookies a few at a time. While the icing is still wet, sprinkle the cookies as desired with the pistachios, raspberries, rose petals and pomegranate seeds. Repeat until all the cookies are coated and decorated.

Scoop out 1/4 cup of the remaining cookie glaze and transfer to a small bowl. Add the pomegranate juice and 3 tablespoons confectioners’ sugar (which will thicken it). Using a small spoon, drizzle the pink icing all over the cookies. Let dry completely. Cookies will keep at room temperature in an airtight container for 2 days, or up to 1 week without the pomegranate seeds.

Check out this festive fall cocktail, made with mezcal and fresh pomegranate juice, as well as savory harissa for a touch of heat.

Marrakesh Express (Mezcal and Pomegranate Cocktail)

mezcal

pomegranate juice (fresh preferred)

1:1 simple syrup (recipe follows)

harissa paste (such

aquafaba

pomegranate seeds, cracked pink peppercorns,

You can buy 100 percent pomegranate juice at many grocery stores, but the fresh stuff is both brighter and more intense in flavor. It’s also remarkably easy to get at—you can put chunky quarters or sixths of a whole pomegranate in your manual citrus squeezer and press the juice right out, no seed-gathering required. It takes just a minute to get enough for this mezcal cocktail created by bartender Gabriella Mlynarczyk.
The fresh pomegranate juice truly shines, with a backdrop of savory harissa heat and a balanced floral aroma from rose water and lemon. A splash of aquafaba—that is, the liquid from a can of chickpeas—adds a delicately foamy texture while keeping the drink vegan-friendly; egg white is a fine substitute if you don’t have chickpeas around.

Epicurious

Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.

For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge.

What’s pink, pretty and packs a punch? This rosy riff on sangria, which is loaded with red and pink fruit for a festive, crowd-friendly treat. Be sure to plan ahead: The fruit needs to macerate for at least 4 hours to soak up the flavors and to soften. For the wine, choose a rosé that is neither too sweet nor too dry. It should taste good to you on its own, but since it will be mingling with juice, liquor and a whole lot of fruit, go with something inexpensive.

Rosé Sangria

mixed red and pink fruit

triple sec

(750-milliliter) bottles rosé wine, chilled

pomegranate juice,

Place the fruit, sugar and triple sec in a pitcher and stir to combine; let rest in the refrigerator until fruit softens and absorbs flavors, at least 4 and up to 8 hours. Add wine and pomegranate juice; stir to combine. Serve over ice in wine glasses.

Fresh pomegranate juice is so much tastier than store-bought varieties. Here’s a step-by-step by tutorial and a video on how to cut open pomegranates and how to make pomegranate juice!

How to Make Pomegranate Juice

pomegranates

Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.

Score the pomegranate into sections. I find scoring the fruit 4 times is enough for me, but feel free to score it a few more times.

Break open the pomegranate into sections.

Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don't wear light colored clothes while you're doing this.) Drain the water from the pomegranate arils when you're done separating them from the rind.

Pour the arils into a blender. Blend until all the arils have been crushed but most of the seeds are still in tact. This usually takes no more than 15 to 20 seconds.

Pour the juice through a strainer. You'll notice that the juice passes through the strainer pretty slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp agains the strainer. The juice should drip through faster.

Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.

https://embed.mediavine.com/videos/u55omgykputg9s0dys76

A step-by-step tutorial on how to make pomegranate juice. Includes instructions on how to open a pomegranate.

Pomegranate and citrus turn a classic cocktail into a Christmas Cosmo. Follow this quick and easy recipe for a festive holiday drink.

How to Make a Festive Pomegranate Cosmo for Your Christmas Party

c. vodka

c. pomegranate-cranberry juice blend

c. orange liqueur

Lime twists

Put the vodka, pomegranate juice, orange liqueur, and lime juice in a large liquid measuring cup or pitcher.

Add ice and stir 30 seconds or until cold; strain into chilled martini glasses.

So simple &amp; refreshing. It is great with store bought pomegranate juice, but juice freshly crushed pomegrantes is next level.

Pomegranate Spritzer Recipe

(10 milliliters) simple syrup

(180 milliliters) club soda

Add pomegranate juice, sugar and water. (Add pomegranate seeds if you are so inclined)  Pour into glasses filled with ice.

Add additional sugar, or pomegranate juice to personal taste, sweetness and tartness.

A season-ready spicy bourbon cocktail recipe starring Basil Hayden&#39;s® bourbon and a few classic fall flavors, like cinnamon, pomegranate, and fresh rosemary.

Spiced Bourbon Cocktail With Pomegranate Syrup

Basil Hayden\'s® Kentucky Straight Bourbon Whiskey

cinnamon-pomegranate syrup

grapefruit juice

black walnut bitters

Cinnamon stick (for garnish)

Fresh rosemary sprig (for garnish)

cinnamon

Combine all ingredients into a cocktail shaker and shake with ice. Strain into a double rocks glass over ice. 

Garnish with a cinnamon stick and a sprig of rosemary. 

For the cocktail:

Combine the pomegranate juice and cinnamon sticks in a medium saucepan on the stove. Bring to a light simmer to release the flavor from the cinnamon sticks.

Add the granulated sugar, and gently stir to dissolve (do not bring to a boil). Once the sugar is dissolved, remove the syrup from the heat and allow it to cool. Strain out the cinnamon sticks and store the syrup in a glass jar in the refrigerator for up to 2 weeks.

For the cinnamon-pomegranate syrup: 

Pomegranate Cheesecake

butter (softened)

brown sugar

all purpose flour

(8-ounces each) cream cheese (softened)

eggs

vanilla

sour cream (reduced fat worked great)

lemon peel

sour cream (again, reduced fat worked great)

cornstarch

For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.

Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the springform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.

For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice – and it won’t look as pretty).

Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn’t matter if the cheesecake cracks on top since it will have a sour cream topping.)

For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.

For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.

When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.

Deck out a Christmas tree with juice-filled ornaments that holiday party guests can use to make their own mimosas.

Christmas Tree Mimosa Bar

juice,

750-mL bottles dry sparkling wine,

orange liqueur

garnishes like berries, fruits and herbs

Fill ornaments with 2-4 types of juice. Keep...

Fill ornaments with 2-4 types of juice. Keep refrigerated until ready to serve. Place ornaments on the tree.

Serve with garnishes, chilled champagne and orange liqueur.

To make a mimosa, add 2 ounces juice...

To make a mimosa, add 2 ounces juice and 1 ounce of orange liqueur to a champagne flute. Top with champagne.

Sweet, tart and vibrantly refreshing, my homemade fresh Pomegranate Juice recipe will change your life for the better this summer. Also known as Anar Juice, this healthy beverage is loaded with vitamins and antioxidants to help restore your body after a day in the sun.

Fresh Pomegranate Juice (Anar Juice)

pomegranate (- medium to large-sized)

black salt (- optional)

Rinse 2 medium to large pomegranate. Slice off the top part thinly.

Then cut each pomegranate in 4 parts.

Take a bowl of water and place the chopped pomegranates in it.

Keep the pomegranates immersed in water and with your fingers remove the pomegranate seeds (arils).

The seeds settle down and the white pith floats on top. Remove the pith and discard them.

Drain all the water using a strainer.

Preparation

Add the pomegranate arils in a blender, grinder or mixer jar. Blend well.

Keep in mind that blending and crushing the seeds finely will give a gritty texture in the juice, which later you can strain using a fine mesh strainer. Alternatively you can simply crush the seeds slightly by using the pulse option in the blender or mixer, and extract the juice.

Top 14 pomegranate juice recipes from across the web

The most viewed pomegranate juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pomegranate and Rose Granita

The Stray Dog

Khoresh-e Fesenjoon (Persian Chicke...

Death Eater Negroni

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Rosé Sangria

How to Make Pomegranate Juice

How to Make a Festive Pomegranate C...

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Top 14 pomegranate juice recipes from across the web

The most viewed pomegranate juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pomegranate and Rose Granita

The Stray Dog

Khoresh-e Fesenjoon (Persian Chicke...

Death Eater Negroni

Abstract Art Cookies

Marrakesh Express (Mezcal and Pomeg...

Rosé Sangria

How to Make Pomegranate Juice

How to Make a Festive Pomegranate C...

Pomegranate Spritzer Recipe

Spiced Bourbon Cocktail With Pomegr...

Pomegranate Cheesecake

Christmas Tree Mimosa Bar

Fresh Pomegranate Juice (Anar Juice...

The most viewed pomegranate juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine