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A glass of red pomegranate liqueur with a large round ice cube sits on a coaster next to a bottle of pomegranate liqueur, with a bowl of whole pomegranates in the background on a wooden surface.

Homemade Pomegranate Liqueur

Lindsey Neumayer
This vibrant ruby-red homemade pomegranate liqueur combines fresh pomegranate arils with high-proof vodka and homemade grenadine for a sweet-tart spirit perfect for holiday cocktails and gifting.
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Prep Time 15 minutes
Cook Time 20 minutes
Infusion Time 14 days
Total Time 14 days 35 minutes
Course Cocktail, Drinks, Liqueur
Cuisine American, Mediterranean
Servings 30 ounces
Calories 62 kcal

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Equipment

  • 1 large glass jar with lid At least 4 cup capacity
  • 1 fine mesh strainer non-reactive, stainless-steel
  • 1 cheesecloth or coffee filter, for filtering out sediment
  • 1 funnel
  • 1 glass bottle with stopper for storing finished liqueur
  • 1 kitchen scale or measuring cups

Ingredients
  

  • 170 g pomegranate arils 1 cup, from 2 medium sized fruits
  • 16 ounces 100-proof vodka 2 cups
  • 420 g pomegranate syrup 1-1/2 cups, use high-quality grenadine or homemade

Instructions
 

  • Prep pomegranates. Carefully extract the arils (seeds) from pomegranates. Place the pomegranate arils in a clean glass jar that can hold at least 4 cups of liquid.
  • Add vodka. Pour 100-proof vodka over the arils, ensuring they're completely covered.
  • Infuse. Seal the jar tightly and store in a cool, dark place for 2 weeks, gently shaking every few days.
  • Strain. After 2 weeks, strain the infused vodka through a fine-mesh strainer into a clean bowl, pressing gently on the arils to extract as much liquid as possible.
  • Filter. For extra clarity, strain again through cheesecloth or a coffee filter. This also helps pause the infusion where it is, flavor wise, which is better for longer-term storage!
  • Sweeten. Add pomegranate syrup to the strained infusion and stir thoroughly to combine.
  • Bottle + store. Using a funnel, transfer the finished liqueur to clean bottles. Store in a cool, dark place for up to 6 months.
  • Let it rest. Homemade liqueurs benefit from a gentle resting period, which allows the flavors to meld together. You can use your liqueur immediately, but I've found that they're even better after a week or so!

Notes

troubleshooting tips

  • ripe fruit - make sure to use fresh, ripe pomegranate arils for this infusion. Really take the time to sift through and toss any off-colored seeds, as their flavor won’t be as vibrant. Look for deep red arils for the best taste!
  • let it rest - allowing your liqueur to rest or age a bit encourages the flavors to meld together, while also allowing the potentially harsh flavor of the alcohol to mellow out. Give your syrup a little rest in the back of your fridge for 5 - 7 days or so, then taste it again before adjusting the ingredients too much.
  • bitter or medicinal - has your liqueur got a bit of a “medicine” flavor, even after resting? That’s okay! It could mean the flavor is over-extracted, but you can offset this by adding in more simple syrup, 2 ounces at a time! If you run out of pomegranate syrup, you can use a classic simple syrup a few ounces at a time until you get the flavor you like.
  • too sweet - if you like your liqueur to have more of a bite, you can lower the amount of syrup added. Be sure to sample it several times as you’re adding the syrup so you get a balance of flavor you like!

Nutrition

Calories: 62kcalCarbohydrates: 7gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 24mgFiber: 0.2gSugar: 6gVitamin A: 0.02IUVitamin C: 1mgCalcium: 1mgIron: 0.03mg
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Keyword: drinks, holiday, holiday cocktail, infusion, winter