The bottle, I mean. I tossed the bottle. I didn’t yak the pom juice. It wasn’t that disgusting.
Slight hijack here: never, NEVER give a pomegranate to a couple of hyperactive brothers, say 8 and 10 years old. They’ll discover that the seeds are like little paintballs. (When my mother saw our room afterwards, you can imagine what kind of reaction she had!)
I posted this in a wine thread, but in my mind, the combination of pomegranate seeds, pecorino cheese, and a glass of chianti can’t be beat. Well, except with seconds all around…
Pomegranate mead and jelly are two items I’ve made and they’re always well received. I juice pommies with an electric citrus juicer–cut them in half, send them through the juicer until all the seeds get squeezed out, then use cheesecloth or muslin to wring the juice out of the pulp. For mead, use about 20 lbs of a dry honey for a five gallon carboy (this will end up as an off dry mead, but I like it like that–use less honey if you dig the dry type), do the regular routine of adding water to the honey, boiling and skimming, then let cool, add 4-6 cups of pommie juice and yeast and ferment. Comes out a most amazing pigeon’s blood ruby color, tastes incredible and depending on what variety of honey you use–best batches I ever made were with star thistle honey and a really dry clover honey which was almost crystallized when it was totally fresh–the flavor can vary considerably.
Pomegranate jelly requires a fair amount of work since you want to strain the hell out of the juice for maximum clarity. Try making it with pectin for ease, or go with gentle cooking with tart apple peels–I prefer this method since it requires less sugar. I’ve had some good success with making 2/3 sugar, 1/3 honey jelly but it comes out a little cloudier. Best batch I ever made you could read print through a half pint jar.
When I was a kid many neighborhood yards had pommy trees that hardly anybody bothered to do anything with, we’d pick grocery bags full and eat them and throw them around and make a glorious, delicious mess with them. Our parents would get pissed but it never stopped us.
It’s a source of disappointment to me that I live farther north now and pommies don’t seem to grow here for squat… darnit…
All I have to say is, y’all are going straight to HELL!
I love me some poms. My mom used to get some occasionally for my school lunches, but most of the time I’d just share chunks torn off by my friends. A whole pom is hard to get through by yourself, as a kid, in one day’s worth of recess and lunch breaks. Who you shared your pom with was an indication of who your real friends were…
I loved the way they stained my lips and tongue and teeth and fingers, and was highly entertained with having to dig all of the seeds out of the fleshy pulp. It was like an edible puzzle.
Well, my memory is that the seeds have a surrounding pulp that contains the juice. I used to pop them in my mouth and kind of mush it around until the juice was all extracted. Then spit out the seeds.
But the recipe you posted made me think that the seeds were being consumed in their entirety.
Guess I’ll buy one at the store this weekend and try again.
Mm… Autumn means pomegranates to me, too.
I just eat them. Yum. It took a while to learn how to efficiently open up the fruit and access the delicious seeds, but now I’m quite proficient. I eat the seeds whole; there’s no point in spitting out the bit of pip. Besides, I figure, as mentioned, the fibre’s good for me.
I also plant some seeds, but I’ve been unlucky with my plants in the past. Apparently they make pretty patio plants in containers. Maybe this year.
I’ve never had fresh-fresh poms. I knew a fellow from Georgia who told me about picking them off the tree there. (It wasn’t a crop I imagined in the southern US.)
Pomegranate and vodka also sounds very appealing. Very.
Just to clear things up I’m a she not a he.
I had some pomegranate cider tonight. It was cheaper than straight pom juice but just as delicious.