Choosing a ripe pomegranate is of the essence, otherwise the juice will be significantly more tart. The skin color is usually a tell-tale sign of the quality of the seeds inside—the darker and the redder the outside, the better. Avoid pomegranates with yellow or brown spots, it’s likely that the inner seeds will be spoilt.
Slowly rotate the pomegranate as you press down, working in a circular motion to ensure that you’re reaching the majority of the seeds inside. Make certain that you’re not focusing on one section over another, and avoid putting a significant amount of pressure on one spot to prevent it from bursting.
Once you have thoroughly squeezed the pomegranate, you’ll notice the significant difference in its level of firmness—and as soon as it is relatively soft to the touch, it will be ready to juice.
Here is where things get tricky. Feel free to work over a large bowl in lieu of the cup, to ensure that you don’t lose the juice or make a mess on the counter.
Using a sharp-tipped knife, make a shallow incision within the grove of the pomegranate. As you prepare to do so, position the hole directly above the glass or bowl, as once it’s sliced, the juice will immediately flow out.
Avoid squeezing the pomegranate too hard, as this may cause a rip in the skin and consequently, a massive spill. Gently continue squeezing the fruit over the glass, slowly rotating it to avoid putting too much pressure on one specific part.
After you have completely exhausted the pomegranate, use a strainer to remove the seeds from the glass, as it’s likely a few will fall in. Once done, the juice is ready to drink!
If you find the flavor to be too tart—a result of the pomegranate being of poor quality or not ripe enough—add touch of sweetener to dilute the taste. An added bonus? The fresh juice also makes for quite the delicious mixer for winter cocktails.
And if you find that you still prefer the pomegranate in seed form, here’s how to deseed one like a pro.
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