Pomegranate liqueur
I used a recipe developed by Gunther Anderson
(http://www.guntheranderson.com/liqueurs/pomegran.htm), as he has quite
a collection of respectable and reliable recipes. His recount of trial and
error in developing this recipe is formidable. My only adaptation was using
a food processor to beat up the seeds as opposed to trying to juice them.
However, this is one I think I will continue to adapt. Personally, I think it
could use a touch more sweetness and booze.
Gunther allowed his arils (the technical name for pomegranate seeds) to
steep well beyond the two-week period and found no negative effect. The
seeds to lend some tannic structure and complexity.
2 to 3 pomegranates, arils only
Zest of 1/2 lemon
1-1/2 c. vodka
3/4 c. sugar
3/8 c. water
Yield: about 800 ml
Remove arils from pomegranates and discard pith. Pulse in a food
processor. Add to a large jar, and pour vodka over. Add lemon zest. Seal
and steep at least two weeks, agitating every other day.
Strain infusion through several layers of cheesecloth, then through a coffee
filter. Make syrup, cool and add to infusion. Mix and bottle.