Aromatic, with a very captivating ruby red color, very easy to make. I’m talking about pomegranate liqueur, perfect for aperitifs, on ice cream, at the end of a meal, or to flavor cakes and creams. It is a refined liqueur, perfect as a gift idea to put under the Christmas tree.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Days
- Preparation time: 20 Minutes
- Portions: 1 qt 15 oz
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12.35 oz pomegranate seeds
- 2 cups grain alcohol at 90° proof
- 3 cups water
- 11.46 oz sugar
- juice from pomegranate seeds
Preparation
With these quantities, we will obtain approximately 1 quart and 15 ounces of pomegranate liqueur.
Open the pomegranates and remove the seeds.
Transfer them to an airtight container and add the grain alcohol. Seal and store in a cool, dark, dry place for 10 days.
After the maceration time has elapsed, prepare the syrup with water and sugar.
Bring the water to a boil and let it boil for a couple of minutes, stirring to ensure the sugar has completely dissolved. Then, turn off the heat and let it cool completely.
When the syrup is well cold, remove the pomegranate seeds from the alcohol and press them with a potato masher, collecting the juice in a bowl.
Pour the juice from the seeds into the alcohol, add the syrup, mix and transfer the pomegranate liqueur into bottles. Seal well and let the pomegranate liqueur rest for a month before consuming.
