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The first time we prepared a pomegranate years ago, we stained the kitchen floor with juice from the broken arils and ruined a favorite shirt. While grocery shopping we found this huge pomegranate and bought it with the intention of making a simple syrup for use with cocktail recipes and as a topping for pancakes with sautéed anjou pears. Then we read a simple technique online that made breaking down a pomegranate simple. The steps are listed below each photo.
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I will never understand the appeal of the pomegranate. It just seems like nature's prank -- you cut it open and it's full of rocks.
Just remember, for every aril you eat, you'll have to spend a month of each year in the land of the dead.
How does that work for simple syrups?
this is what you do for a living?
Simple syrups, when homemade, are heavenly. I presume that homemade Grenadine would void any deal with Devil. Are you going with any recipe in particular?
Alton Brown has a simple syrup recipe for this, also he does the same extraction method. it was on tv
When you're breaking apart the inside you can get a bucket or a big bowl, fill it with water, and break apart the pomegranate in the water. The white stuff floats to the top and the seeds stay at the bottom. It's also a bit less messy.
Yeah, Griff, that was step 3.
There's an easier way.
First, beat the shit of out the pomegranate. Punch it, smack it against your kitchen counter, etc. Don't break it! Just rough it up so all the seeds inside bust open.
Second, stab it and squeeze the juice out. You might have to stab it multiple times.
If you only want to the juice for drinking, just suck it straight out of the fruit.
Q) It's been awhile since I looked for these, but remember having a tough time finding them. Where are some places around the Chicagoland area that regularly stock them?
Ah, ha ha ha. I didn't realize each photo came with text. Oh, the Internet and its many wonders!