The recipe for pomegranate liqueur is straightforward to make at home. You only need some ripe pomegranates, a bit of alcohol, sugar, and friends to spend a cheerful Sunday together while creating it. The recipe differs from pomegranate grappa as the latter involves squeezing the fruit seeds and adding some spices. Pomegranate liqueur, on the other hand, is a simple and delicious recipe that will delight and warm us during the long winter months.
We’ve already talked about pomegranates (the fruit known by various names: pomegranate, pomegranate apple, grenade, etc.), highlighting all its beneficial properties. We’ve also seen the techniques for its organic cultivation. Today, we want to dedicate a colorful in-depth analysis to it. We’ll do this by presenting a photographic timeline that starts with fruit harvesting, proceeds with the correct cleaning and shelling technique, and concludes with the preparation of pomegranate liqueur, which we’ll follow step by step.
Identifying the Right Fruits for Pomegranate Liqueur
Naturally, for a good pomegranate liqueur, you need to choose the right fruit. This year, the pomegranate tree in my garden is truly overloaded; the season has been excellent, and thus, it has yielded many fruits.
The fruits do not ripen simultaneously; the process is staggered. So, you need to choose the ripest ones, which are usually from the outer branches, or better exposed to the sun. The intensity of their coloration is a good indicator for picking the ripest pomegranates.
For harvesting, you need to use garden shears. It is not possible to detach the fruit manually from the tree, as you would do with an orange, for example. This is because the stem, where the fruit attaches to the tree, is very resistant.
This is the result of the harvest, very productive and ready to be transformed into an excellent pomegranate liqueur.
Cleaning the Pomegranate for the Liqueur
Cleaning the fruits is the most complicated phase of making pomegranate liqueur. In general, shelling them, that is, freeing the seeds from the skin, can be a challenging task if not done correctly.
It all depends on the cutting technique, so let’s arm ourselves with a sharp knife and see how to proceed.
The first cut to make is at the base of the fruit, at the height of the aril attachment (i.e., the seeds). This part needs to be removed.
The second step is to incise the upper part all around the fruit. This second part will not be removed yet.
Next, you need to make vertical cuts, much like when peeling an orange. The cuts should cleanly pierce the outer skin.
Now you can easily remove the upper part that we previously incised around the fruit’s circumference.
The last step is to open the pomegranate, which now happens with extreme ease. The fruit opens up like a flower, and the seeds are ready to be shelled effortlessly.
For the pomegranate liqueur recipe, the shelling must be very accurate. The thin white skin, the sort of film that covers the seeds, should be absolutely avoided, as its taste is very bitter.
The Pomegranate Liqueur Recipe
Now, let’s see how to prepare a good pomegranate liqueur.
Just by looking at the ingredients, it is clear that the recipe is very simple.
- Pomegranate Seeds (1 kg)
- Food-Grade Alcohol (1 liter)
- Water (1 liter)
- 1 kg of sugar or cane sugar
Gather 1 kg of thoroughly cleaned pomegranate seeds in a large bowl.
Next, prepare a container, preferably glass, where the seeds and alcohol will be poured.
Pour the seeds into the container and add the alcohol.
Ensure that the seeds are completely covered with alcohol. Then, seal the container tightly.
The alcohol and pomegranate seed solution should be kept in a dark place for 15 days. Remember to shake it (by agitation) every 2 days.
After this period, you can proceed with the next step, which is combining the alcoholic solution with water and sugar.
In a pot, heat one liter of water with one kg of sugar (or cane sugar). Stir until the sugar is completely dissolved.
Be careful not to let the water boil in this stage, as it may start to caramelize.
The water with sugar must completely cool down. Only then can you add the alcoholic pomegranate seed solution, of course, after straining the seeds with a fine-mesh sieve.
Gently stir until you get a homogeneous mixture, then pour it into a container. Let it rest for another 15 days.
After this period, your pomegranate liqueur will be ready to be enjoyed!
For a great gift idea, you can pour the liqueur into these bottles
You can also explore other liqueur recipes, such as walnut liqueur, licorice, fennel, laurel, mint, hemp, or a more classic one like homemade limoncello.