Pomegranate Liqueur Recipe D.I.Y
Hey Guys and Gals, are you Looking for an awesome Pomegranate Liqueur D.I.Y. Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Pomegranate Liqueur Recipe in the world.
- 1 cup of pomegranates seeds
- peel of 1 lemon
- 1 cinnamon stick
- 3 cups vodka
- 1 1/2 cups white sugar
- 3/4 cup water
Notes on Ingredients:
Pomegranate juice can be substituted if fresh pomegranates are unavailable, however I have had better results using whole seed pods, as the seeds impart different. characteristics to the liqueur, and adding more complexity and depth.
Lemon, buy organic if you can, you don’t want pesticides in your drink.
Water, use bottled water, tap water can make your drink cloudy
Notes on Utensils:
Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.
I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar)
– large plastic bowl
– paring knife
– vegetable peeler (or knife)
– measuring cups (liquid and dry)
– metal strainer
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one.
Seeding the Pomegranates Keep in mind that the purpose of this step is to crush the pods so the vodka can infuse through the pomegranates, and not necessarily to fully extract all of the juice. This is the method I prefer.
Place a fine mesh metal strainer in a plastic or glass bowl.
Put seed pods into the strainer, using a spoon (I personally find slotted works nicely), press the pomegranate seed pods down against the strainer to crush the pods and extract the juice.
Continue working the pods around the strainer until all the pods are broken. Remember to save the seeds as well as the juice!
If all the above is to difficult put on a glove and crush by hand!
Peeling the lemon
Using a vegetable peeler or a paring knife, carefully peel the lemon. The goal is to avoid getting any of the pith (the white part) with the peel, as you want the oils in the peel.
The pith will impart an unpleasant bitterness in the final product. If you peel off too much, you can always scrape off extra pith.
Mixing, Aging, And Straining Your Liqueur
Sterilize the large jar add the pomegranate juice and seeds, the lemon peel, and the cinnamon stick.
Pour in the vodka, then wipe the rim of the jar to ensure it’s clean and seal.
Store the jar in a cool and dark location, agitating the jar every day to ensure everything is properly infusing. A good, solid swirl is sufficient. I let this stage infuse for two to three weeks.
After three to four weeks aging, it’s time to strain the liquid.
Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice (the fourth photo).
After straining, you can discard all of the rind, pulp and any spices.
Return the liquid to the jar.
Gently heat the sugar and water to create a simple syrup. Only heat until the sugar is dissolved, taking caution to heat on medium-low so the sugar doesn’t begin to burn or caramelize.
Give the syrup time to sufficiently cool.
After the syrup has cooled, add it to the jar with the strained liquid.
Repeat the process, storing in a cool, dark and dry location, agitating every few days, and allow to age at least another three weeks, ideally 4 to 5 weeks.
Congratulations On Your Pomegranate Liqueur
You now need a bottle, and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.
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To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.