How to Juice a Pomegranate

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 02/2/23
Glass of pomegranate juice
Molly Watson/The Spruce
  • 01 of 05

    Use Fresh and Heavy Pomegranates

    Fresh whole pomegranates
    Molly Watson/The Spruce

    Look for pomegranates that feel heavy for their size. The heavier they feel, the more juice they will contain. Don't worry about split or cracked fruits as splits and cracks can, in fact, be a sign of supremely ripe and juicy pomegranates. Avoid pomegranates with soft spots or any oozing, or ones that feel too light for their size. 

    A medium-sized pomegranate results in about 1/2 to 3/4 cup of fresh pomegranate juice. Larger fruits can yield a cup or more.

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  • 02 of 05

    Remove the Seeds

    Pomegranate seeds to eat
    Molly Watson/The Spruce

    Using a very sharp knife, score the sides of the pomegranate and peel from top to bottom. Cut off the top, or stem-end, pull the fruit open into sections, and remove the seeds. Unlike when you're seeding pomegranates to eat them, you don't need to worry about separating out every bit of membrane or pulling apart all the clusters of seeds.

    You do, however, want to remove all of the peel as it can impart a bitter taste to the juice; remove any bigger pieces of the membrane as well to avoid them getting in the way of best juicing the seeds. Do all of this over a large mixing bowl to make sure you catch as much juice as possible along the way.

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  • 03 of 05

    Place Pomegranate Seeds in a Bag

    Pomegranate seeds to juice
    Molly Watson/The Spruce

    Reserve the small amounts of juice you've obtained from seeding the fruit and transfer all of the seeds to a sealable and sturdy plastic bag. Because you're going to smash the contents be mindful to use a good quality bag, as cheap brands can break in the process, leaving all of the juice on your kitchen counter. 

    Once the seeds are in the bag, get rid of as much air as you can before sealing the bag shut. If you want to drink the juice right after you make it and you want the juice cold, chill the bagged pomegranate seeds for 20 to 30 minutes before the next step. 

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  • 04 of 05

    Roll or Smash the Seeds

    Rolling pomegranate seeds
    Molly Watson/The Spruce

    A rolling pin works great to press the juice out of the seeds, but gently smashing the seeds with the bottom of a small but heavy frying pan works too. While you definitely want to smash the seeds to get all the juice out, you need to do so with a bit of gentleness and finesse just so you don't burst open the bag.

    Slow and steadily, work on the seeds until you start seeing the juice accumulating in the bag and the pulp being removed by the motion. 

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  • 05 of 05

    Strain the Juice

    Juiced pomegranate seeds
    Molly Watson/The Spruce

    Cut a small hole in the bottom corner of the bag and strain the pomegranate juice into a glass or other container. The juice will flow out at first, then you may need to squeeze the bag down to get all the juice out. Alternatively, cut a bigger hole and run the juice through a strainer. Mix with the reserved juice you obtained from the seeding process. 

    You might want to try putting the discarded pulp and seeds in a cheesecloth and twisting it until some leftover juice comes out; although it might not yield a lot of juice, some will come. The juice will keep, covered and chilled, for a few days, but really it is at its best freshly made.