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pomegranate liqueur

(1 rating)
Victoria_Dumon avatar
Recipe by
Victoria Dumon
@Victoria_Dumon
Lodi, CA

Good to know about the water trick, now. A couple of years ago, we got 6 full grocery bags of pomegranates from sister-in-law. I made my husband sort through with disposable gloves, all the seeds from the membranes and pith. Omg, what an ordeal. I ran the seeds through the juicer and made a lot of jelly. I was sick of making jelly and came up with a liqueur to help with the 'picking fatigue.' This was popular and it was suggested that I 'bootleg.' We still have jelly but the liqueur is long gone;) Awesome flavor!

(1 rating)
yield 1 -1/2 quarts
prep time 2 Hr
cook time 10 Min
method Stove Top

Ingredients For pomegranate liqueur

  • 3 c
    sugar
  • 3 c
    water
  • 2 Tbsp
    orange zest/peel
  • 1 Tbsp
    lemon zest, grated/peel
  • 9 c
    vodka
  • 6 c
    pomegranate seeds(it doesn't hurt to add extra!)

How To Make pomegranate liqueur

  • 1
    Have ripe pomegranate seeds already cleaned up with no pith on them. (This can be down in a large bowl of cold water; I'd put gloves on and an old apron. The seeds will sink. Just keep skimming off the pith and rind or it will make the mixture bitter or foul.) Drain off the seeds and measure amount. Zest or peel the citrus fruits.
  • 2
    Stir water and sugar together until boiling. Reduce heat and simmer for 6-7 minutes until the sugar is completely dissolved.
  • 3
    Take of the heat and cool. Put whole pomegranate seeds in a stainless steel, glass, or any non-changing surfaced bowl. Add the cooled sugar solution, vodka, and cover with plastic wrap and aluminum foil. Keep dark and stir once/week x 4-6 weeks.
  • 4
    When fully matured the solution will be ruby red and extremely flavorful. Pour into sterilized glass containers or just funnel it back into empty hard liquor bottles, (if fresh). (Otherwise rinse a few times pouring boiling water in by funnel and emptying when bottle is cool enough to pick up by hand again.)
  • 5
    Strain the matured liquid through cheesecloth or a coffee filter. Pour the lovely ruby liqueur into a labelled glass bottle. Shelf life is 1-2 years, but I guarantee it won't make a 6 month mark!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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