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Jus de Grenade (عصير الرمان)
Created by Chef Zohra
The autumn cart in a glass: ruby pomegranate seeds crushed fresh, strained bright and tart, then served cold before the color has time to dull.
When the pomegranates arrive in autumn, hard-skinned and heavy in the hand, don't walk past them. This juice belongs to that season, when the seeds are ruby, tart, and generous, and the market seller can press one glass while you stand there watching the color run crimson.
The whole thing depends on freshness. Break open the fruit, loosen the seeds gently, then crush or blend only long enough to release the juice. If you grind the pale inner pith too hard, bitterness follows. That is the one rule here: take the juice from the seeds, not punishment from the peel.
Serve it cold, in small glasses, with barely enough water to loosen it if the fruit is very sharp. Sugar is not a command. Taste first. La balance est dans les yeux (the scale is in the eyes), and here it is also on the tongue. Make one glass more than you planned, because a table is a door you leave open.
Ingredients
ripe pomegranates
Quantity
4 large
heavy for their size
cold water (optional)
Quantity
120ml
only if needed to loosen the juice
sugar (optional)
Quantity
1 to 2 tsp
only if the fruit is very tart
| Ingredient | Quantity |
|---|---|
| ripe pomegranatesheavy for their size | 4 large |
| cold water (optional)only if needed to loosen the juice | 120ml |
| sugar (optional)only if the fruit is very tart | 1 to 2 tsp |
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