Pomegranate juice is so tart that it makes our mouths pucker just thinking about it. We’ve also stained more than one shirt with an errant splash of the stuff. So why do we keep it around? Because there’s just so much it can do!
It’s a little hard to write this post without coming off sounding like an ad for POM, but their pomegranate juice is one of the most widely available products in stores. POM can also be credited for making the juice mainstream. Plus their pomegranate juice is simply a good product!
But we probably wouldn’t be talking about it at all if pomegranate juice weren’t so versatile in the kitchen. Here are some of the ways we put it to use:
• Flavored Fizzy Water - Mixing a few tablespoons in a glass of sparkling water is a refreshing afternoon drink.
• Fun Cocktails - If it works with fizzy water, it will work in cocktails! Our favorite is a shot of gin, a shot of pomegranate juice, and a little tonic water to taste.
• Pomegranate Ice Cubes - These look pretty in a glass of water or a pitcher of sangria.
• Granita - Thinned with a little water and sugar, pomegranate juice makes an excellent granita.
• Popsicles - Try pomegranate juice layered with greek yogurt and honey in these grown-up popsicles.
• Smoothies - We’ve found that pomegranate juice makes a nice base for other fruits in breakfast smoothies.
• Pomegranate Syrup - We make this by simmering the juice over medium heat until it has reduced. The resulting syrup is great over ice cream or pancakes.
• Vinaigrette Dressing - This tangy juice is a good stand-in for vinegar in a salad dressing.
• Homemade Barbecue Sauce - Pomegranate juice gives BBQ sauce a fruity flavor and pairs amazingly well with spicy, smoky flavors.
One of the only places we haven’t had a lot of success with pomegranate juice is in baking. In recipes like cheesecake and red velvet cupcakes,we’ve found that the great pomegranate flavor tends to get lost in the other ingredients and the color turns a rather unfortunate shade of brown.
How do you use pomegranate juice in your cooking?
Looking for More Inspiration? Check out the recipes on the POM Wonderful website
Related: Ingredient Spotlight: Pomegranate Molasses
(Images: Flickr member Joe Marinaro licensed under Creative Commons and POM)
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I have used it to make Pomegranate molasses. Use the same directions as for pomegranate syrup, just keep simmering until it is beyond syrupy to the thick and gooey point. It is AMAZING slathered on lamb cooked on the grill. It's a bit messy for other applications.
FYI, Trader Joe's has a pomegranate juice that is yummy and I'm certain cheaper than POM. (Although I've never actually bought/tasted POM, so I can't say for sure, or compare the tastes...)
Curry.
i've used it to cook my rice in - which adds a wonderful sweetness:
http://theactorsdiet.wordpress.com/2010/05/01/lynn-experiments-gone-well/
Love pomegranate juice! I use a splash of it in my muahammara:
http://operagirlcooks.com/2010/04/19/muhammara-syrian-red-pepper-dip-recipe/
In the kosher food aisle of a local grocery store they have bottles of Pomegranate Molasses. I have it every morning on Oatmeal, the sweet and tartness is a perfect way to wake up everyday.
POM cosmos are divine! The juice also is perfect for crafting your own grenadine syrup:
http://www.servedraw.com/2010/07/hand-crafted-grenadine-hello-roses-2002-called-youre-expired/
I loooove making Gin & Tonics with pomegranate juice. I joke that it makes it healthy.
We keep it around to flavor our homebrewed kombucha. (Among other things!)
I use it as a marinade on cheaper cuts of beef. Pom juice and a splash of balsamic pair well with the beef, but aren't overpowering. I usually add some black pepper; sometimes I add a splash of Worcestershire sauce, or some citrus. It helps tenderize the meat and gives it a little flavor, but mostly I use it to keep the meat nice and juicy.
When I cook the meat, I add more spices--garam masala, a brown sugar and paprika "steak dust" a local spice company puts out, and/or herbs. I have yet to run across something that doesn't taste good over the pom marinade.
The leftover marinade can then be used with the pan juices to make a really excellent sauce--just reduce while the meat's cooking.
Great ideas! I will be sure to try these!
Becca