Yash Lakhan
April 27, 2025
In mixology, pomegranate undergoes phases of utility through processing techniques – peeling, deseeding and juicing – each revealing a different form. Regardless, the fruit enables beverages to bear both, flavour and texture, from tart and rounded to punctuated, and in experienced hands, each phase becomes an essential part of the drink.
To peel a pomegranate, score the skin along its natural ridges and slowly pull sections apart while maintaining its structure, to prevent injuring or bruising the seeds within.
To deseed effectively, it is advised to hold a halved pomegranate over a bowl and tap the back with a spoon or rolling pin, releasing seeds cleanly while keeping the mess minimal and avoiding pith.
Another way to deseed the fruit alternatively is to soak sections in water and separate the seeds with one’s fingers, allowing arils to sink and the membrane to float – making separation easier and reducing juice loss.
For hand juicing, crush the arils gently with a muddler or press them through a fine mesh sieve, expressing liquid with low bitterness without applying pressure to the white pith.
For finer juice, blend the arils on low speed for a brief time and strain the mixture through a cheesecloth or mesh for a smooth liquid devoid of cracking seeds forcefully or clouding the final product.
Whole pomegranate seeds are frequently floated or placed around glass rims to create visual appeal and a flavour that engages with the palate at the beginning of the sip.
Preservation of the fruit can be done by storing peeled seeds in an airtight container in the refrigerator or freezing flat for future use, with ready access for cocktails without having to process each time. *Drink Responsibly. This communication is for audiences above the age of 25.