Concentrated Pomegranate Juice

Why people make this juice

When fresh red pomegranates are available, making a concentrated syrup at home is a much smarter way to enjoy their benefits every day. Rather than peeling a pomegranate every time, peel several at once, extract all the juice, concentrate it slowly over heat with a little sugar, and keep a jar in the fridge for everyday use. A tablespoon of concentrated juice stirred into a cup of warm water is far more convenient than wrestling with the fruit every morning.

Research has suggested that pomegranate is among the fruits with the highest concentration of polyphenol antioxidants. It has been associated with supporting healthy circulation, maintaining cholesterol and triglyceride levels within normal ranges, supporting heart function, and even easing joint discomfort. Making your own means no preservatives, and the vitamin E antioxidants in pomegranate are notably heat-stable — they are not destroyed even at cooking temperatures, unlike vitamin C.

Method

1. Peel the pomegranates and separate all the seeds (arils) into a blender. Discard the white pith.
2. Add just enough cool boiled water to barely cover the seeds. Blend for no more than 15 to 20 seconds. This is important — if you blend too long, the hard seeds will shatter completely and make the juice bitter and potentially damage the blender.
3. Pour the blended mixture into a nut-milk bag, jelly straining bag, or fine muslin cloth. Squeeze firmly to extract all the juice. Discard the pulp and seed fragments.
4. Pour the juice into a ceramic pot or heavy-bottomed saucepan. Cook over the lowest possible heat, stirring gently.
5. As the juice warms, gradually stir in the sugar. Once the mixture just comes to a boil, the syrup is ready. Do not over-cook if you want a liquid syrup for short-term storage (7 to 10 days in the fridge).
6. If you prefer a longer-lasting preserve (several months), simmer patiently over very low heat for about 1 hour until it thickens to a jam-like consistency.
7. Allow to cool completely, then transfer to a clean jar and refrigerate.
8. To serve: stir 3 tablespoons of the concentrate into a cup of warm or hot water.

Nourilo’s Tips

• Keep the blending time short — 15 to 20 seconds maximum. The seeds are very hard; over-blending breaks them down completely, which makes the juice bitter and unpleasant.
• Vitamin E (the main antioxidant in pomegranate) is heat-stable and is not destroyed by cooking. The vitamin C content is much lower in pomegranate anyway.
• Stored in the fridge as a loose syrup, the concentrate keeps for 7 to 10 days. Cooked down to a gel-like consistency (about 1 hour of slow cooking), it can be stored for several months.
• This concentrate is also suitable for people with metabolic syndrome or “three highs” (high blood pressure, high blood sugar, high cholesterol) — as one component of a balanced diet and proper medical care.