We were given quite a few freshly picked pomegranates (and lemons and grapefruits) and I need to use these babies up soon. A lot of the recipes I've come across call for pom juice, instead of just the seeds, so I'm interested in juicing a few.
Any tips? Cook's Illustrated recommends rolling the pomegranate and cutting the stem off and juicing it this way but I wonder if that actually extracts most of the juice. Any pom juice experts out there? I don't have a juicer so I'd have to do this manually.
Also if you have any ideas on how to use them in recipes (alone or along with grapefruit and lemons...), please share! Looking for inspiration. I made an avocado, pomegranate salsa the other day that my hubby gobbled up. I may make that again since he was literally licking the bowl.
I don't have it but can easily pick up some pomegranate molasses since I see that in a lot of recipes, too.
Updated 4 months ago | 9
Updated 1 year ago | 19
Updated 7 months ago | 5
Updated 19 days ago | 3
Updated 10 days ago | 2