Who doesn’t enjoy a delicious, fresh pomegranate? The tender arils from a ripe pom’ have a refreshingly sweet-tart bite, with a little added crunch from the seed itself. We bought a couple at the store just before Christmas to use in our Christmas table centerpiece, and once that was done, I seeded them for No. 2 Daughter to munch on, as was her request.
But, after a week or two in the ‘fridge, there were still a LOT of arils left. What to do… what to do…
Buy a bottle of gin, of course, and make a pomegranate-infused gin for recipes, or just sipping, if that’s your thing. I used about a quart of gin, maybe a little more. I only sort of measured it using the marks on the mason jar.
There was really nothing to this. I added the gin and pom arils to a large mason jar and let it sit for three weeks, swirling once or twice a day. Once it was ready, I filtered it through unbleached coffee filters into a sealable bottle. The resulting liquid is a deep rosy pink. The botanicals from the gin are complemented by the tartness of the pomegranate juice, but neither overpowers the other.
All in all, a worthwhile endeavor. Highly recommended if you like gin and pomegranate. Look for it in several recipes to come here on Bourbony!
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