Pomegranate Juice

Pomegranates. These are a love them or leave them kinda food. The last time I have had a pomegranate I was ten. Erin G. and I would sit under the eve of her house fighting for shade on hot summer days eating pomegranates straight off her tree and spit seeds at the wooden fence. Hours later, we would emerge sick to our stomach, covered in head to toe bright pink stains, and vow never to do it again. Well vow until the next set of three or four fruits were ready to eat in a week or so...

Having scored a bag of the two most perfect pomegranates, I vowed to not make myself sick or stain my hands and cloths. Two fruits, two different recipes planned, all starting with How to Make Pomegranate Juice.

Modifications Made:

Half of the fruits were deseeded under water, the second half knocked out with a spoon. Both were just as messy.

Once seeds were removed, they were blitzed in the blender and strained.

Scaled for Likability: Great
What a beautiful color. The fruits were perfect ripeness. Seeds were easy to remove and the juice was fabulously sweet with just a hint of natural tang. I allowed myself only a quarter cup to drink and a half of cup of seeds saved to eat. Fiber, Fiber. The rest will be made into meals.

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Eating Waffles

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