Martas Homemade Pomegranate Liquor Food

MARTA'S HOMEMADE POMEGRANATE LIQUOR

Steps:

• 1. Cut skin of pomegranate and break off the seeds(avoiding the white pith) and set aside in a large (gallon) glass jar with a thigh cover. Combine seeds, and juice with vodka into one gallon glass jar, put on lid tight. Place in dark cool room for 30 days.
• 2. After 30 days, make simple syrup by boiling the water with the sugar until the sugar is dissolved. Boil an additional minute and let it cool. Uncover the jar with pomegranate and vodka and stir with wooden spoon. Add a little simple syrup at a time, tasting until you think it's sweet enough. Half a cup maybe enough.
• 3. After 2 weeks, prepare bottles were you will store the liquor. Strain pomegranates and use a funnel to pour into the bottles. Most important, put aside a couple of drops to toast a cheer with a friend.
• 4. Pomegranate makes great cocktails and you can add more sugar later.
• 5. To make Orange liquor (Grand Marnier, or Triple Sec) substitute pomegranate with orange zest (about 10. Try using cognac instead of vodka. Yummmm! See photo.

COSMO-STYLE POMEGRANATE MARTINI

Steps:

• Pour the vodka, Cointreau, pomegranate juice, and lemon juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

POMEGRANATE LEMONADE SPRITZER

Steps:

• Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature.
• To serve, fill a tall rocks glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently, garnish each glass with a lemon wheel and serve.
• Cook's Note: This recipe is easily doubled or tripled for a crowd