Ingredients
Scale
- 4 fresh pomegranates
Instructions
- Cover your kitchen counter with an old kitchen cloth to protect it from pomegranate juice stains. Roll the pomegranate around on the countertop with the flat of your hand to loosen the seeds.
- Use a cutting board and a sharp knife to cut off the top or crown of the pomegranate.
- Score the fruit down either side and gently rip it in half, so you don’t damage any seeds. Cut it if it’s too difficult to tear, but watch out for the seeds.
- Fill a bowl with cold water. Place the pomegranate halves in the water and let them soak for 2 minutes. You’ll notice white bits called pith floating up to the surface.
- Turn each half over and give it a few firm whacks with the back of a spoon to dislodge the seeds. Scoop the pith off the top of the water and take the seeds out of the water.
- Next, dry the pomegranate seeds thoroughly with paper towels or a clean kitchen cloth.
- Line a baking tray with the wax paper or parchment paper and place the seeds in a single layer, ensuring they don’t touch.
- Freeze the pomegranate seeds for at least 2 hours, or up to 24 hours. Gather the seeds and place them in a freezer-friendly bag, ensuring you let out as much air as possible.
- Store the frozen pomegranate seeds in the freezer for up to 4 months.
Notes
- When you’re ready to use your frozen pomegranate seeds, they should defrost pretty quickly. Or, use them from frozen in smoothies, sorbets, and juices.
- One pomegranate will yield between 1 ½ – 2 cups of seeds, depending on the size of the fruit.
- Prep Time: 20 minutes
- Freezing Time: 2 hours
- Category: Snack
- Method: Freezer
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 78
- Sugar: 12.8 g
- Sodium: 2.8 mg
- Fat: 1.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 17.6 g
- Fiber: 3.8 g
- Protein: 1.6 g
- Cholesterol: 0 mg