POMEGRANATE RECIPESIf you have pomegranates in your yard, you'll want to juice some of them to make into punch or jelly or syrup.
FROM JERRY M. PARSONS, Ph.D.
Professor and Horticulturist, Texas Cooperative Extension
The seeds and crimson pulp around them may also be added to fruit salad for a touch of color and flavor. Diners eat the pulp from the seeds and then discard the seeds on the side of the plate!
To extract the juice, separate and crush the edible portion of ripe pomegranates (do not remove seeds at this point). Place fruit in jelly cloth or bag and squeeze out the juice, or cut the fruit in quarters and juice with orange juicer, taking out the seeds.
The juice can be frozen in 1/2 pint or 1 pint containers, to make into punch later on.
1 cup pomegranate juice
1 cup orange juice
1/4 cup lemon juice
2 cups water
1 cup sugar
1 quart gingerale
Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, orange and lemon juice. Add gingerale and serve. (More sugar may be added as needed; pineapple juice also is a good ingredient).
1 quart pomegranate juice
2 quarts of carbonated water
1 pint vodka (an aged blended whiskey may be substituted)
Juice of 1 lemon
Combine ingredients and sweeten to taste. Punch may be served hot or cold.
Boil together 3 1/2 cups pomegranate juice, 1 teaspoon lemon juice, 1/3 teaspoon salt and 1/2 bottle liquid pectin. When mixture cannot be stirred down, add 5 1/2 cups sugar and boil for 5 or 6 minutes. Serve with pancakes and waffles.
4 cups pomegranate juice
7 1/2 cups sugar
1 bottle commercial pectin
Measure sugar and juice into large saucepan and mix. Bring to boil over hottest fire and add pectin, stirring constantly. Bring to full boil (one that cannot be stirred down). Boil for 30 seconds. Remove from heat, skim and pour quickly into glasses. Add paraffin. Makes about 11- 6 oz. glasses.
Reprinted with corrections, from the College of Agriculture-The University of Arizona, 1973