Pomegranate liqueur is a sweet and tangy concoction of simple manufacture and outstanding quality.
The liqueur can be substituted for other fruit liqueurs and brandies such as Cointreau, Chambord or Cherry Heering in most any recipe, or in place of grenadine for a stronger, drier cocktail than the original drink.
- 2 large pomegranates
- 1 Cup sugar
- 3/4 Cup water
- 2 Cups vodka or light rum
- Cut pomegranates in quarters. Pull back and remove one membrane at a time, exposing clusters of juicy seeds. Gently pull seeds away from the white centers.
- Place all seeds in an aging container. Discard white membranes, centers and peels.
- Crush seeds slightly with the back of a large wooden spoon. Heat water and sugar together, stirring frequently, until well dissolved. Let cool.
- Pour vodka and sugar water over the seeds. Stir and let cool. Cap and place in a cool, dark place.
- Let age for 1 month. After initial aging, strain through fine wire mesh. Discard seeds. Clean out aging container and sterilize it with boiling water.
- Place strained liqueur into container and age for at least one more month. Restrain through dampened cheesecloth or a paper filter. Bottle as desired.
- Makes about 1 fifth, ready in 2 months.