Homemade Pomegranate Liqueur

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Picture of Homemade Pomegranate Liqueur
Homemade pomegranate liqueur is surprisingly easy to make without any complex or out-of-the-ordinary tools and the results are both delicious and make perfect gifts for almost any occasion! All you need are a few simple ingredients, a few household kitchen utensils, and some time (it takes about a month and a half to properly age and cure).

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Step 1: Tools, Utensils, Ingredients, Etc.

I went with the simplest utensils, using everyday kitchen implements instead of some specialty items. I always try to make things work with what I have, and this recipe is simple enough that nothing too technical is necessary.

- Pomegranates (roughly six, depending on their size)
- peel of 1 lemon (I prefer meyers)
- cinnamon stick
- 3 cups vodka
- 1 1/2 cups white sugar
- 3/4 cup water

- A large glass jar (I used a 3 litre jar)
- large plastic bowl
- paring knife
- vegetable peeler  (or knife)
- measuring cups (liquid and dry)
- metal strainer
- cheescloth
- saucepan
- small funnel
- glass bottles or storage containers for the final product

Notes on Utensils:
- Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.
- A food mill can be used for crushing pomegranate seeds, but certainly isn't necessary.Similarly, a tube siphon can be used to fill the bottles, but I find it just as easy to carefully use a measuring cup or ladle.

Notes on Ingredients:
- Pomegranate juice can be substituted if fresh pomegranates are unavailable, however Ive had better results using whole seed pods, as the seeds impart different characteristics to the liqueur and add more depth.
- I generally tend away from processed white sugar, however with this recipe - and most liqueurs - white sugar is the best way to go. unrefined, unprocessed sugars fail to yield as successful results.
- Other spices can be added as well, like cloves or star anise. My personal preference is to have more fruit flavored and less spiced liqueur (unless I go all out and make one heavily spiced). The spicing is up to you.
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dollydlux2 years ago
Does the finished product need to stay refrigerated?
I made the liqueur with POM and tastes lovely, although it is a little more brown than red. I am bottling and giving as gifts and would like to put a few whole pomegranate pods into each bottle to add to the look. Should I worry that they will go bad or will the alcohol in the liqueur protect them? In addition, will they change the flavor too much or will they just look nice, since I am not crushing them in any way?
suayres2 years ago
I use unbleached coffee filters to strain liqueurs--you get a crystal-clear product (especially when you've used ground spices). Good instructable--pomegranate hadn't even occurred to me (says she, slapping her forehead!)--thanks! It wouldn't have occurred to me to crush the seeds, either, but it makes perfect sense. So. Again, thanks.
TheShabz2 years ago
The process has begun. The only change I made is that I used ground cinnamon as I'd like to keep the spice taste throughout. I'll report back in about 6 weeks and let yall know how it turned out.

Thanks for the recipe.
jacquiJB2 years ago
Coming very late to the party, but I wanted to mention that you'll have a clearer end product and much less in the way of sediment if you don't "wring" the solids after straining (step 6).

Sounds very tasty, though. :)
fpoorkazem3 years ago
isn,t it dangerous if the white part of the pomegranate seeds , i mean the little ones inside them remain in the alcohol? i mean the blindness danger or some thing? although cinnamon stick, isn't it kinda wood? is it ok?
Buckshott003 years ago
great instructable. Where can you those small swing top bottles for cheap?
Thrift store, yard sales, local homebrew store. (my cheap might differ from your cheap)
helghast3563 years ago
Great instructable! Started a batch of this and it should be ready just in time for my 21st bday. I also chanced upon the exact same bottles used in this instructable at World Market for about 6 bucks a piece, if anyone is still searching.
jase783 years ago
you can buy pomegranits that have already been taken from the skin if your willing to pay the extra cash
rpjphs3 years ago
Where did you get the bottles pictured
djeucalyptus (author)  rpjphs3 years ago
as mentioned below, "These particular bottles used in this instructible are Bormioli Rocco 17oz swing-top glass flasks like these, available from The Container Store and various other retailers like Amazon."
what is abv? I have never heard of that before.

"Alochol by volume" is the same as % or half the proof number.

80 proof = 40% or 40 a.b.v

I never have seen the abbreviation, I understand the concept though. Proof was th epoint at which alcohol if exposed to a flame ignites. The booze had to PROVE it was strong enough! goes back to jolly old drunk England I believe. In history class at one point the taverns had a sign that read drunk for half a penny dead drunk for a penny. I believe that was in the 1600's and taverns were every block or so.

soljoe3 years ago
Great instructions. Where can i buy the bottles?
djeucalyptus (author)  soljoe3 years ago
I find bottles at various kitchen, storage, and homegoods shops. These particular bottles used in this instructible are Bormioli Rocco 17oz swing-top glass flasks like these, available from The Container Store and various other retailers like Amazon.

I personally prefer swing top hermetic seals to cork, as it keeps the liqueur fresher longer, resists damage from the alcohol itself, and makes for a more easily reusable container in the future.

Bottles may also be purchased from
thepelton3 years ago
I read that the papery walls inside the seedpod are not harmful, and if ground up in a juice machine may acutally contribute to the healthful contents.
very nice and clear instructions. I have made lots of these infused flavor liqueurs, and I agree with you that it's better to just eat the strawberries. It took literally two years for one of mine to mellow out enough to be drinkable. Lesson learned: choose quality over price. I also use corn sugar to make my simple syrup and give the liquid one last straining through a coffee filter in my funnel as I bottle it. Helps get rid of that last bit of sediment.
djeucalyptus (author)  evilangelgirl3 years ago
thanks! I'll have to give corn sugar a try the next time I make a batch.

I agree, a second filtration when bottling never hurts, especially if the liqueur has a good amount of sediment. I've done it a few times with single cup melitta coffee brewers and filters which works pretty nicely!
joaopeixe3 years ago
there is another way to take the pods from the white stuff. After you cut in half, put the cut half in your left hand and gently strike the oposite site with a spoon. You can use a napkin to avoid any errant juice. You will be amazed how easy it is.
djeucalyptus (author)  joaopeixe3 years ago
I've attempted the back of the spoon method several times after seeing it on television years ago (martha stewart, I think). I've had success once or twice, but the pomegranates that grow locally never seem to magically release like I'm told they should!
dacker3 years ago
Fresh pomegranates cost about $3 each where I live. Have you tried using bottled pomegranate juice such as POM? How many ounces/ml of juice do six pomegranates typically yield? Other than "cheating" a bit, can you think of any downsides?
djeucalyptus (author)  dacker3 years ago
I'd mentioned using juice at the bottom of step one... bottled works perfectly well, although the characteristics change slightly as the crushed seeds do impart some different flavor profiles to the liqueur.

As for volume, I usually get roughly 4 to 5 oz per pomegranate, so the total yield desired for this recipe is somewhere between 25 and 30 oz of juice.
Great tut.
You can make liquor of pretty much any fruit.
This reminds me about my sys Ilda back in Portugal, who is an expert in liquors.

She uses pretty much all fruits that she can and some cereals too.
Some of those are delicious!!! others are good just for the fun,
I live in a area where pomegranates are plentiful, and have found that when juicing the seeds, it is easier to accomplish this when the seeds are warmed up a little. Soaking them in warm water softens them and releases the juices better. Similar to warming citrus before juicing.
A very well written Instructable for what sounds like a delicious drink. I'm going to have to add it to my "to make" list.
gouache3 years ago
looks good I will give it a try but what is the shelf life? how do you store the bottles? in the refrigerator or room tempreture?
thepelton3 years ago
I wish I was still living in that apartment in San Diego with a Pomegranate tree outside the front door.
jrossetti3 years ago
Would there be any advantage or disadvantage to letting it infuse or age for longer than the prescribed number of weeks?
you wouldn't get much benefit from longer infusing there is only so much flavor in any one item. and it really goes pretty quickly. i did strawberry once and it was done extracting the flavor after 3 days....also don't make strawberry just eat them. its not worth it.
djeucalyptus (author)  jrossetti3 years ago
while I'm not a true expert, I've found that too little time yields a slightly harsher, less blended flavor, while a longer infusion produces a stronger, almost bitter flavor profile. The remaining sediment from the pomegranate continues to impart flavors and after a certain point, it starts to turn the liqueur bitter despite the addition of the simple syrup.
Boppo33 years ago
Will whiskey work too? I currently don't have any vodka and I have some whiskey :P
djeucalyptus (author)  Boppo33 years ago
whiskey and pomegranate would certainly be interesting!
Natasha Dee3 years ago
What is the shelf life of the finished product? I'm assuming you would keep it in the fridge.
djeucalyptus (author)  Natasha Dee3 years ago
The final product is roughly 18% abv, so it's relatively shelf stable for extended periods months, if not years. spoilage is highly unlikely due to the alcohol, so the only detriment of age would be a fading of flavors. refrigerated storage would extend the life of the flavors, but isn't absolutely necessary.
Catling3 years ago
How cool a place should you keep it in? Would a fridge or a cabinet be preferable?
djeucalyptus (author)  Catling3 years ago
The back of a cabinet away from a heat source would be sufficient. Fridge temperatures run the risk of slowing down the aging process. anywhere away from heat and bright light is fine.
CrLz3 years ago
Looks awesome, should have just enough time to make some for a Valentine's Day love potion!
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