Balsamic vinaigrette, Italian vinaigrette, Apple Cider Vinaigrette – Pomegranate Vinaigrette. We’re not just going to have you go and grab pomegranate juice at the store – oh no, we are going to teach you how to freshly squeeze and make pomegranate juice to add to your homemade vinaigrette that will add a whole new meaning to “fresh” for you. Trust us, you won’t ever buy pomegranate juice again once you taste this one done right.
Before we get to the vinaigrette part, let’s make our fresh pomegranate juice.
For the fresh pomegranate juice, you’ll need:
- 2 large pomegranates
- ¼ cup water
- Blender
- Strainer
Begin by removing the seeds from the pomegranate. Go ahead and cut off the crown and begin to slice and break apart the fruit from there, allowing the seeds to fall and collect in a bowl. Go ahead and scoop out any remaining seeds from each pomegranate. Add all seeds into the blender with the water and blend. The best way to get the most amount of juice is to allow the blender to work for about 30 seconds, rest for 10 and blend for another 30 and continue to use this method until the seeds have really all had a chance at a go around for their juice.
Pour contents from the blender into a strainer, which should drain into a bowl you have set aside. BAM! Fresh pomegranate juice ready to add to your vinaigrette. Hang tight!
For the vinaigrette recipe, you’ll need:
- 1 cup of your freshly made pomegranate juice – if any remains, you can drink it straight (the antioxidants in this fresh juice are unmatched!)
- 1/3 cup extra virgin olive oil
- 4 Tsp. honey or pure maple syrup
- 1 ½ Tbs. white wine vinegar
- 1 Tsp. Dijon mustard
- ½ clove crushed garlic
- 1 Tsp. fine grain sugar
- Pinch of salt
- Pinch of pepper
First, pour the pomegranate juice into a saucepan and put over medium-high heat until it comes to a boil. Once it has come to a boil, reduce the heat and continue to stir for 15-20 minutes on a low heat setting. Transfer heated juice to a mixing bowl and allow it to rest. Once it has cooled down – not cold, whisk in olive oil, honey or maple syrup, white wine vinegar, Dijon mustard, garlic, sugar, and the small pinch of salt and pepper. Be sure to whisk very thorough and continue to whisk until all contents are combined.
Wa-lah! Your very fresh vinaigrette is ready to pour over your choice of salad, casserole, a baked potato, etc. Have fun with it!
