"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 11-07-2011, 06:04 PM   #1
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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?
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 11-07-2011, 06:37 PM   #2
Admiral of the Texas Navy
forty_caliber's Avatar
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,413
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.

"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 11-08-2011, 01:18 AM   #3
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
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.

TATTRAT is offline   Reply With Quote
Old 11-08-2011, 07:51 AM   #4
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
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.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 11-10-2011, 10:00 AM   #5
Senior Cook
JoshuaNY's Avatar
Join Date: Sep 2011
Posts: 129
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.
Kachow! Joshua
JoshuaNY is offline   Reply With Quote
Old 09-18-2021, 08:26 PM   #6
Assistant Cook
Join Date: Jun 2021
Location: canada
Posts: 11
@CWS4322 use blender
tamsineclarke is offline   Reply With Quote
Old 09-19-2021, 02:50 AM   #7
Head Chef
skilletlicker's Avatar
Join Date: Aug 2005
Location: Memphis, TN
Posts: 2,238
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.
Calories count but their source counts too. Don't count calories; make every calorie count.
Dr. Chan Tat Hon (paraphrased)
skilletlicker is offline   Reply With Quote
Old 09-19-2021, 09:07 AM   #8
Sous Chef
Join Date: Jul 2006
Location: Caracas
Posts: 893
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.
karadekoolaid is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 01:35 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.