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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Signing UpStep 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.
Ingredients:
- 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
Utensils:
- 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.
Ingredients:
- 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
Utensils:
- 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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Thanks for the recipe.
Sounds very tasty, though. :)
thanks
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.
thanks
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.
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!
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.
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,