Fresh Pomegranate Juice
آب انار
tart-sweetfruitylightly tannic
draft — yields to be measured Ingredients
| Ingredient | Amount |
|---|---|
| ripe pomegranates | 1–2 fruit |
Equipment: knife and board, citrus press or fine sieve and spoon, jug.
About this preparation
In autumn, Iranian streets are lined with juice stands pressing pomegranates to order, and the deep red ab-anar runs into tall glasses. Pomegranates from Saveh and Yazd are the most famous, and the fruit is at its best from October to December, just in time for Yalda.
Fresh juice carries the fruit’s brightness in drinks, while pomegranate syrup (P09) adds sweetness and body. Several cocktails use both.
How to make it
- Roll the pomegranate firmly on the counter to loosen the seeds inside.
- Cut in half across the middle and press each half on a citrus press, cut side down.
- Or remove the seeds and press them through a sieve with the back of a spoon.
- Strain through a fine sieve. Don’t blend the seeds hard; crushed seeds make bitter juice.
Yield and storage
- About 120–150 ml per large pomegranate.
- Refrigerate up to 2 days, or freeze in 30 ml portions up to 3 months (provisional).
Tips and troubleshooting
- Out of season: use bottled 100% pomegranate juice (not “pomegranate drink” or blends).
- Bitter juice: the white pith or crushed seeds got in. Press more gently.
- Wear an apron; pomegranate juice stains.
Different concepts of this preparation
1. Fresh-pressed juice
The recipe above. The house standard.
2. Bottled 100% juice
Consistent and available year-round. Record the brand.
3. Sour pomegranate (anar-e torsh)
Sour varieties, found at some Persian grocers, give a sharper juice; reduce citrus in the drink.
Allergen note
No common allergens.
Development notes
- Status: draft; compare fresh and bottled in each drink.