Ingredients
- 5 large pomegranates
Instructions:
Deseeding a pomegranate
- Carefully cut the top 1/3 part of the skin. Make a circular incision around the calyx (the flower-like petals on top of the fruit). Make sure to cut lightly so only the skin gets pierced.
- Make 5-6 incisions downward, towards the bottom of the fruit. It would be as if you are cutting out 5-6 petals.
- Remove the top part (the calyx).
- Press with your fingers in the center of the fruit over the fleshy white part. Then pull apart the pomegranate towards the cuts you made. It will open up like a flower.
- Turn the pomegranate seeds down over a large bowl and hit the fruit a few times with a big wooden spoon. This will make all the seeds come out.If there are any seeds still stuck in the flesh, you can carefully pop them out.
- Fill up the bowl with water. All the seeds will stay at the bottom and any pieces of the white flesh will float on top. You can easily collect them with a spoon.
- Drain the water.You can keep the seeds in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
Juicing pomegranate seeds
- Collect all the seeds in a large bowl.
- You can use a hand-held blender to crush and mash the seeds into a watery purée. (alternatively use a blender)
- Then sieve the liquid out through a fine-mesh strainer, pressing on the mashed seeds to get every last drop.Alternatively, if you don’t have a convenient mixer, just use a nut milk bag.Fill the nut milk bag with the seeds then squeeze all the juice out.
- Store in a glass bottle in the fridge for up to 5 days.
