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