I was introduced to freshly squeezed pomegranate juice on a visit to Tehran several years ago.
Street stalls all over the city serve it, especially in summer when some stay open all night to refresh shift workers and people on their way home from an evening out with a glass of freshly pressed ob’eh anar.
Pomegranates are native to Iran and steeped in symbolism, they represent fertility, life and rebirth because of their many seeds.
They’re most abundant in summer and that’s when I use them to make this refreshing pomegranate juice with its balanced tart sweetness.
Choose pomegranates that are heavy for their size with a smooth skin that has an even, deep-red colour, then follow the steps below to make fresh pomegranate juice at home.
Find recipes for making other refreshing fruit drinks here including mango lassi, rockmelon slushy and a delicious Persian honey and mint cordial called sharbat sekanjabin.
Serves: 1
Ingredients
- 1 ripe pomegranate
- ice cubes, for serving
Method
Cut the pomegranate in half. Hold a pomegranate half over a bowl and squeeze to loosen the seeds. Then tap the skin with the back of a spoon to dislodge them into your cupped hand (this minimises juice splatters).
Extract any remaining seeds with a small spoon or fingers, avoiding the membrane as much as possible.
Blitz in a blender then pass through a fine sieve. Pour over ice and enjoy.
You’ll find a print-friendly version of this recipe here as well as my interview with Parya Zaghand from Saffron & More with whom I visited Iran.
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What’s your favourite refreshing drink for summer? Why not share your opinion in the comments section below?
Also read: Best budget cocktails and mocktails
