Preserving Pomegranate Juice

As we near the holidays, I've started seeing beautiful plump ruby-red pomegranates in the produce markets. I really want to take advantage of their freshness and buy a few, but I've always struggled with the messy task of extracting pomegranate-goodness from their pithy pulp.

I recently had a delicious salad with pomegranate seeds, but I think pomegranate juice is fabulous too, especially when preserved, such as in Ball Canning's classic version of Pomegranate Jelly, or as a syrup, better known as Grenadine.  

Grenadine Syrup is probably best known for putting the pink in that perennial childhood favorite, the Shirley Temple cocktail. Grenadine Syrup can also be found in plenty of boozy concoctions too. Once you make your own syrup from pomegranates, you'll surely be inspired to find even more ways to enjoy it.

Check out this short but lively video from Abel & Cole. It makes juicing a pomegranate look pretty darn simple!