Preparing pomegranate juice for the winter at home

For these purposes, it is better to prepare concentrated juice, without using water and sugar.

When preparing pomegranate juice, the main difficulty is squeezing the juice.

Using a blender for these purposes is not the best idea.

The blender blades cut the grains along with the seeds, turning the juice into a puree-like and inedible mass. Crushed seeds are unbearably bitter and it is impossible to use the juice obtained in this way.

A regular squeezer for pomegranates and citrus fruits has proven itself well. It is easy to use and there is virtually no wastage.

Strain the juice through several layers of gauze and pour it into a saucepan. Place the pan on the fire and bring the juice almost to a boil. When bubbles appear on the surface of the juice, reduce the heat and, stirring, pasteurize the juice for at least 5 minutes. Try not to let the juice boil, this will kill the vitamins, although it will have little effect on the taste of the juice.

Sterilize bottles with a wide neck and pour hot juice into them. Close the bottles with caps and wrap them until they cool completely.

Transfer bottles of pomegranate juice to a cool, dark place for storage.The shelf life of pomegranate juice obtained in this way is about 10 months.

Pomegranate juice in its pure form is harmful to tooth enamel and must be diluted before use. To make this a pleasant, healthy and refreshing drink, dilute it in the following ratio:

• 1 liter of juice;
• 0.5 liters of water;
• 250 gr. Sahara.

You can roll up pomegranate juice with other juices, but it is better to mix the prepared juices immediately before use.

In addition to compote, you can make delicious dishes from pomegranate jam, Grenadine syrup, and even homemade marshmallow.

How to quickly squeeze juice from a pomegranate to make juice or syrup, watch the video: