Pomegranates—the Hot New Trend

The punchy flavor of pomegranate is popular in kitchens nationwide.

Culinary enthusiasts worldwide are buzzing about the pomegranate, a crimson-colored fruit prized for its pungent juice and flavorful seeds. From pomegranate-flavored vodkas to pomegranate syrup-infused dishes, this ancient fruit is a hot ticket in innovative personal and professional kitchens. It’s also one of the symbolic foods eaten on Rosh Hashanah, the Jewish New Year (September 22-24). The pomegranate is supposed to contain 613 seeds; eating the fruit shows the desire to fulfill the 613 commandments of the Torah.

 Pomegranate seeds

 Seeds of the pomegranate

To get to the seeds of the pomegranate, score it with a knife and break it open. The entire seed can be eaten raw. To make a syrup, boil the juice down in a heavy-gauge saucepan until it is a thick, maple-syrup consistency. The syrup can be used in cocktails, or to flavor any type of meat. Bottled syrup can be found at most specialty stores nationwide.

The zippy sweetness of the pomegranate is deliciously showcased in these cocktails from Cava producer Freixenet and Van Gogh Vodka:


 Crimson Rush

3/4 ounce Cointreau
3/4 ounce Monin Pomegranate Syrup
2 dashes Angostura Bitters
3 1/2 ounce Freixenet Cordon Negro
Lemon zest

Pour ingredients as listed into a well chilled martini glass or over ice in a 14 ounce glass. Garnish with lemon zest or rim glass with sugar.




Pomegranate Martini

Splash of lemon juice
2 ounces Van Gogh Pomegranate Vodka
1 ounce sparkling water
Lemon twist, for garnish

Pour ingredients into a cocktail shaker. Add crushed ice and let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass. Garnish with a lemon twist.




What’s your favorite pomegranate recipe? Email us!

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Published on September 22, 2006

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