Pomegranate Juice – African Recipes

Recipe ingredients and directions:

Asseer del Rumman Morocco

(POMEGRANATE JUICE)

Serves 4 – 6.

5 large, juicy sweet pomegranates (about 1 kg / 4 1/2 lb) slightly chilled

5 teaspoons orange flower water, or to taste

Extract the juice from the pomegranates. There are two ways to do

this. The quickest is to cut the fruits in half and press them like

oranges. This can be a little messy, especially if you are using

a domestic press where you hold the fruit down by hand; some seeds

will fall out which will have to be pressed with your fingers.

Also, the pressed juice may have a hint of bitterness, from the

acrid inside flesh. The other method, which will produce more and

finer juice, is to ease out the seeds which you then put through

a vegetable juicer, but you will need patience as it is time-consuming.

Pour the juice into a jug and stir in the orange flower water. If

you are not going to serve the juice straight away, make sure you

cover it well so that it does not oxidize.

Note: Make sure you buy sweet pomegranates and not the sour ones

that are used in cooking.

Category: African Recipes