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One night, while I’m putting the kids to bed, Mark receives a phone call. When I come out, he tells me someone is coming by with some pomegranates. Cool, I say. I love Pomegranates! But why, who gets rid of Pomegranates?
Sounds good to me. Though I’m not sure how anyone can buy too many pomegranates. They’re like a once MAYBE twice special fall/winter treat I allow myself. So I wait up. Expecting them to come by with maybe 4-5 pomegranates. Maybe they weren’t expecting the hard work that comes with eating this delicious fruit?
What I was not expecting were 2 1/2 boxes full with approximately 100 pomegranates! Seriously? I was most definitely in my own kind of fruit heaven. I spent the next 2 weeks…yes 2 weeks. Peeling this precious fruit and pulling out the little arils.
I tell you what, though, the work involved was completely worth it in the end. I have 2 quarts of frozen arils in my freezer – perfect for salads, parfaits, and adding color to other dishes – 6 pints Pomegranate Jelly, and then I took the rest and juiced them (which is no easy task without a juicer!), and made 3 quarts of Pomegranate Lemonade.
- 2.5 Liters Fresh Pomegranate Juice
- 2 cups fresh squeezed lemons
- 1 1/2 cups sugar (more or less to taste)
- Combine the Pomegranate Juice, Lemon Juice and sugar in a pot. Bring to a boil, and simmer until sugar is all dissolved.
- Depending on how sweet your pomegranate juice is, and how tart the lemons are you can add less sugar. My pomegranates were more tart, and lacking in the sweet flavor.
- Pour hot juice into sanitized quart canning jar.
- Dip lids in boiling water for a few seconds, then place on top of jars. Secure with jar rings.
- Process in a water bath for 20 minutes. Let cool, and listen for a "pop" that will signify the lid is sealed.
- When ready to serve, pour over a cup of ice and let chill. To make it fancy, mix with sprite or similar soft drink. Great for holiday gatherings.
- Sealed juice will last up to 1 year.