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Ingredientes
- 2 doz Pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or possibly substitute 6 c. pomegranate juice
- 1 c. Sugar
- 1 c. Lemon juice
Direcciones
- Wash the pomegranates. Roll them around till they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
- To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat with the remaining seeds. (Don't use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor.)
- Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 c.. Cold, bottle, and keep refrigerated.
- This recipe yields 1 pint pomegranate molasses.
- (Recipe
