← Nouns Cooking · Moroccan

Ingredients

• 3 large ripe pomegranates (about 450 g seeds)
• 120 ml cold water or orange juice
• 1 tbsp sugar or honey, to taste
• 1 tbsp lemon juice (optional)
• 1 tsp Orange flower water
• 1 handful Ice

Method

1. Halve the pomegranates and, holding each half cut-side down over a bowl, tap the skin hard with a wooden spoon so the seeds fall out. Pick out any white pith.
2. Put the seeds and water in a blender and pulse briefly, for 10–15 seconds, just to burst the seeds; longer blending crushes the bitter pips.
3. Pour through a sieve, pressing the pulp with a spoon to get all the juice.
4. Stir in the sugar, lemon juice if the fruit is very sweet, and orange flower water. Serve straight away over ice.

Tips

• Pomegranate juice stains, so wear an apron and work over a bowl.
• Use honey instead of sugar if you like, though then it is not vegan.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia