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Old 11-07-2011, 06:04 PM   #1
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Pomegranates--which tool to juice?

Okay--I picked up a bunch of pomegranates. I have a number of recipes I want to try, but one I want to do is pomegranate molasses, for this, I need just the juice. Which would you use to juice the seeds--food mill, chinois (china cap), blender (straining afterwards), juicer, other tool?
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Old 11-07-2011, 06:37 PM   #2
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I think a citrus juicer would work best. Cut pom in half and juice like an orange. Strain results through a coffee filter to remove particulates.

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Old 11-08-2011, 01:18 AM   #3
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Coffee filter may be a bit much, imo. What pulp there is would back it up quickly I imagine, especially in the quantities OP is describing.

The jewels/pips of a pomegranate, though small, contain quite a bit of juice and isn't the pulpiest of fruits, but the seeds are the real dilemma. I would roll em whole to loosen things up, half them and beat em(on the outside) with a spoon to get out the goods. From there, maybe just a blender, and then run through a chinoise. A technique for smaller batches that works well is to put the pips into a zip top bag and roll with a rolling pin, then strain.

For really big batches, get all the little ruby bits of goodness and put them in a pot. Cover with just enough water to cover and bring to a simmer. The pop all on their own and just leaves you to strain. If you are going for a molasses, this may work best as you are going to have to cook it down substantially anyways.
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Old 11-08-2011, 07:51 AM   #4
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I think TATTRAT has it!

An easy way to separate the seeds and pith is to do it underwater. No need for a bathing suit, just fill a big bowl with water, score the peel with a sharp knife, and pull the pom apart under the water. The seeds sink, the pith floats. And your fingers don't get stained.
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Old 11-10-2011, 10:00 AM   #5
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I separate arils like sparrowgrass does. Makes it much easier.
I have never tried the Tattrat juices em, but run them in blender then strain. Works pretty good.
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Old 09-18-2021, 08:26 PM   #6
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@CWS4322 use blender
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Old 09-19-2021, 02:50 AM   #7
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I recognize this is an old old thread but thought I'd toss in my 2˘ for the benefit of anybody stumbling across it via search engines or whatnot.

I tried making my own juice several years ago and discovered that within that pretty jewel-like pomegranate seed can be a very small but very hard white pit that'll break a tooth if you're not careful. If I was to do it today I'd strain the juice with a fine sieve or 90-grade cheesecloth.

The op mentions pomegranate molasses which I buy from the middle-eastern market and has recently become a regular pantry item and favorite ingredient. It's just pure juice reduced to a syrup and I've been using it a lot with kefir cheese and various other ingredients.
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Old 09-19-2021, 09:07 AM   #8
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Here´s another 1c worth.
In Venezuela, "batidos" ( fresh fruit juices) are very popular. Simply take a piece of fruit - it could be mango, passion fruit, melon, pineapple, strawberry, etc. and blitz it in a blender. Then strain it through a fine strainer ( the most common are fine metal mesh) and add ice.
Passion fruit, for example, has pretty unpleasant little seeds - they´re taken care of with the strainer.
Watermelon is another - lots of bitter black seeds - strained out. And soursop ( probably difficult to find in the US) has big black seeds - no problem.
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