Pomegranate Liqueur

This recipe is a bit fiddly as you have to extract those little seeds and then crush them, to let out the flavour into the liqueur, but I think you will agree that it was worth it in the end.

Ingredients:

• 700ml Vodka
• 6 Pomegranates
• Zest of 1 Lemon
• Small Cinnamon stick
• 200g Granulated sugar
• 350ml water

Slow Method:

1. Extract the Pomegranate seeds, removing all the skin and pith, then crush them to release the juice and add seeds and juice to a 1l Kilner Jar.
2. Add the Lemon zest, Cinnamon stick and Vodka.
3. Put into a cool dark place and leave for 3 weeks.
4. Shake the jar every day until the sugar has dissolved
5. After 3 weeks, combine sugar and water in a small saucepan and heat gently, stirring constantly, until sugar is dissolved. Let syrup cool.
6. Once the syrup is cool, combine it with the fruit mixture
7. Strain into a clean bottle and test for taste. Add extra sugar if needed.
8. Enjoy your Pomegranate Liqueur

Fast Method:

1. Extract the Pomegranate seeds, removing all the skin and pith, then crush them to release the juice and add seeds and juice to a 1l Kilner Jar.
2. Add the Lemon zest, Cinnamon stick, sugar and Vodka.
3. Put into a water bath at 65°C for 3 hours.
4. Strain into a clean bottle and test for taste. Add extra sugar if needed.
5. Enjoy your Pomegranate Liqueur

Mark’s Top Tip: If you cannot find fresh pomegranates (or you just can’t be bothered with the de-seeding process) you can use pomegranate juice. If you do use fresh, the seeds are still edible and can be used as an alternative to Grenadine in your Tequilla Sunrise.