Pomegranate Liqueur


Pomegranates should be as ripe and red as you can get them. Larger pomegranates are preferred to get 12 ounces of juice (separate from the pulp) for each pair of pomegranates.


  1. Remove pods from pomegranates; throw away rind and pith.
  2. Press out all the juice with a good, sturdy press.
  3. Put the resulting juice and pulp in a 1-liter mason jar (any glass jar you can effectively seal works
  4. Prepare lemon peel, toss in jar.
  5. Add vodka and seal jar.
  6. Steep two weeks, turning it over once a day.
  7. Siphon the good liqueur off the top, and discarding the sludge on the bottom
  8. Now, boil the sugar and water together.
  9. Let stand a moment to cool; add syrup to mixture, and seal quickly.and rack the liqueur.
  10. Age another month.

Caution - Homemade coffees, wines and liqueurs do not have the shelf life of commercial brands! In many instances the use of extracts is preffered instead of cooking and breaking down fruits - to expedite the ageing process and prevent acidity or fruit sedimentation (this also sometimes prevents the natural flavours to permeate the liqueur)! Sugars, coffee, chocolates, and fruits added with water can introduce contaminants to liqueurs so refrigerate upon opening, serve and enjoy as soon as possible!


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