This draft of this post has been sitting way too long in my folder. Finally, I managed to edit and hit the publish button and get it alive on my blog. It’s been quite an exciting and busy fortnight since I officially got a bookdeal from a large, prestige publisher. The theme of my first cookbook will be simple recipes for home cooks, with many of them are classic Hong Kong dishes that I grew up with. Please bear with me for my posting backlogs.
Back to my favourite fruit, pomegranate. Pomegranate juice is a very healthy and refreshing drink in summer. Although it’s still cold down under here, I love making desserts with its lovely juice. After I made the pomegranate soufflé, immediately a fan posted a question about how to juice pomegranate on my fan page.
The arils, wrapped inside the white pulp membranes, compose of edible red-diamond-like flesh and white hard seeds inside. Trying to get the lovely juice from the edible flesh sounds quite troublesome, yet it’s worth the work. Here’s a hack around that I experimented, much easier than I thought.
How To Juice a Pomegranate (Printable version)
Time: 25 mins
Yield: 150 ml (depends on how big your fruit is)
What you need:
- 1 pomegranate
- 1 sharp knife
- 1 large bowl
- 1 food processor
- 1 tablespoon
- 1 fine sieve
- Cut the pomegranate in half.
- Hold the half pomegranate in your palm with cut side down as picture shown. Place a large bowl underneath. Use another hand to smack the rind with a large spoon. The seeds should eject from the pomegranate directly into the bowl, leaving only a few deeply embedded arils to remove. Repeat this step with another half until you get all the seeds out.
- Transfer the seeds into a food processor, briefly grind the seeds. Don’t blend too long, because the juice becomes bitter if too many hard seeds inside are broken.
- Strain the juice through a fine sieve with the help of a tablespoon and lightly press. You’ll get clear and fresh pomegranate juice.