The pomegranate liqueur recipe is among the simplest to make at home. All you need is some ripe pomegranates, a little alcohol and sugar and the right opportunity to have a drink in company.
Also processing times are reduced: no more than three weeks to prepare the liquor itself. Then a few more weeks of waiting for it to mature.
Pomegranate liqueur is a typical preparation interregional. Today it is no longer very fashionable, It was once prepared in all regions.and in other countries even more than in Italy
Probably native to the area between the Caucasus and Iran, the pomegranate has been widespread in the Mediterranean basin since prehistoric times. Where it has always been a symbol of abundance in the myths and legends of almost all local cultures.
In Greek myths the grenade It was a plant sacred to Juno (the queen of the gods) and Venus (the queen of love). And for 2000 years it has been considered a symbol of fertility and wealth. Also because the Greeks, Egyptians and Romans were fully aware of its nutritional and medicinal properties, which were also confirmed by modern science. So It has always been considered a symbol of luck. Eating pomegranate on New Year’s Day (or drinking a small glass) brings in money, as does eating lentils.
► Aging times – On the web you can find many recipes that, after the preparation phase (i.e. infusion and addition of sugar = 20 days in total), the pomegranate liqueur requires a maturation period of 10-20 days. And in some cases they even offer it to drink only after a week.
It’s a mistake. Certainly this liquor has much shorter maturation times than those of a nocino (even 2-3 years – see the recipe here) or a myrtle (12 months – see the recipe here). However, it is best that the pomegranate liqueur also remains on. mature for at least 40 daysbetter 2-3 months.
For the first phase of production, infusion and bottling, 10 days are more than enough. During this time the alcohol manages to extract all the substances. fruit aromatics: a longer period would be useless. But The chemical work within the liquor. It does not end with bottling. In fact, it is precisely in the aging phase that the reactions between the acids extracted from the fruit and the ethyl alcohol slowly occur. Reactions that lead to the formation of “esters”, that is, those very fragrant molecules that give fullness and roundness to the aroma of the liquor. It is no coincidence that many fruit liqueurs are left to rest in the bottle for many months before drinking them.
► How to peel pomegranates – The only minor annoyance that pomegranate liqueur presents is the difficulty in making it. peel the beans. This can be simplified in the following way.
Cut the pomegranate in half on the “belly” side (not the stem side) and take half in your hand, skin side up. With your hand over a salad bowl, beat the peel with a mallet or something similar (a steel spoon works too). If the pomegranate is ripe enough, you will see all the seeds fall, from which you will only have to remove a few pieces of white skin.
For clarity, watch this short film on how to peel a pomegranate
- 4-5 large pomegranates (about 400 ml of juice)
- 700 ml of 95° edible alcohol
- 350 ml of natural water (preferably low in minerals)
- 350 grams of sugar
- approximately 10-12 cm of untreated orange peel (only the colored outer part)
- 3 teeth
- Shelled pomegranate fruits (see below how to do it) and remove all the beans, carefully discarding the pieces of white inner rind
- Pour the beans into an airtight glass jar, with a minimum volume of 2 liters. Add the lemon zest and cloves, then drizzle with all the alcohol. Mix well, close the bottle and let it rest in the dark (away from heat sources) for 10 days. Shake it from time to time, if possible once a day.
- Once the infusion time has passed, we prepare the water and sugar syrup. Pour the water into a saucepan, add the sugar and heat over low heat, stirring. Bring the water almost to a boil and let it simmer (slowly) for a minute or two. Turn off the heat and let it cool completely.
- When the syrup is at room temperature, we add it to the alcohol and the pomegranate infusion. Mix by shaking several times and then filter everything through a sieve. Discard the orange peel and cloves and squeeze the pomegranate seeds as best you can (do we use a potato masher?)
- Add the rest of the juice extracted from the beans to the rest of the liquor. Mix well, then close tightly and let it rest for another 10 days in the dark, shaking it from time to time as the first time.
- Filter the pomegranate liqueur again, this time with a paper filter to make it clear. Bottle it and let it sit for at least a month (2-3 is better) before eating it cold from the refrigerator.