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Pomegranate nectar

Pomegranate nectar


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Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Pomegranate nectar:

Peel a squash, grate it and squeeze the juice. Put everything in the robot and the nectar is ready!

Tips sites

1

It is recommended that the fruit be kept cold before making the juice so that it is not necessary to put ice!

2

if the pomegranate is not yet ripe, it is better to leave it for a few more days to "ripen". It will have more juice.


Pomegranate wine recipe

1. 3-4 days before working with fruit to cook a wine starter, or buy special wine yeast. At their wild pomegranate yeast juice does not ferment, so I advise you to play it safe, which makes the active yeast must raisins or berries.

Buy what you need is baking yeast or alcohol will not come, home-brewed beer.

2. Once the starter is ready, wash good grenades, fruit peels and white film, which is strongly bitter.

3. Refined cereals peredavit to juice of any kind.

4. Juice together with the pulp poured into a wide-necked pan, add water, sugar (150 g per liter of juice) and yeast (or yeast diluted according to instructions), mix well.

5. the neck of the container bandaged with gauze, move to a dark place with a temperature of 18-25 ° C. Once a day is a must shake with a wooden stick or a clean hand.

6. After 3-4 days, the sour smell will hiss and foam on the surface. This means that the must is successfully fermented. It is time to strain it through 3-4 layers of gauze to get a pure juice.

7. Paste (the solid part left after filtration) to press gauze or pressure, mixed with strained juice.

8. Fermented juice add sugar (100 grams per liter), mix well and pour into a fermentation container. I advise you to fill the bottle up to 3/4 volume, on the left to place carbon dioxide and foam.

9. Install water seal or medical gloves with a small hole in the toe. Transfer the container to a closed dark medium (18-25 ° C). It is very important that during the fermentation period to maintain a stable temperature.

Driving hydrofoils Fermentation under the glove

10. After 4 days, after installing the water trap, add 50 grams of sugar per liter of juice. To do this, open the container, pour 1 liter of must, dissolve sugar in it, pour the syrup into the must and then install a water seal.

11. After another 4 days add the remaining sugar (50 g / l), as described in the previous step.

12. After 35-50 days of active fermentation stops (cessation of water seal to blow bubbles or glove deflates and Brighten wine, sediment appears on the bottom). If fermentation does not stop after 50 days from the start of cooking, it is necessary to drain the wine from the sediment and put under dobrazhivat water trap at the same temperature.

Otbrodivshee young pomegranate wine drained from the mud in another clean container through a thin tube. To taste. Optionally, add sugar for jam or fixed vodka (alcohol) in an amount of 2-15% by volume of wines.

13. Storage tanks for neck filling to avoid contact with oxygen. Resealed. Transfer the drink to a dark room with a temperature of 5-16 ° C and withstand 4-6 months. Prolonged exposure eliminates clarity, which makes the wine taste balanced. Once a month to filter sediment from a transfusion.

14. The wine is ready, if the cake was no longer there, then you can pour the drink into bottles for storage and capped. Store in a refrigerator or basement for up to 3 years.

The result is 1.5-2 liters of domestic pomegranate fortress wine 11-13 degrees, with the original delicate taste and a slight pomegranate smell. The drink goes well with fruits and desserts.


How to prepare apple nectar for winter & # 8211 natural recipe without preservatives?

How do we clean apples for nectar?

I washed the apples well and let them drain. Then I cleaned them of pips and broken parts. I cut each apple into quarters and then into smaller pieces. I don't peel them because the peel is healthy. I prepared a large bowl with 2 L of cold water and the juice of 1/2 lemon. How to cut an apple and put it in water with lemon juice. This way the apples stay white, do not oxidize.


10 ways you can use pomegranate seeds

Take full advantage of the pomegranate season and include them as often as possible in your recipes. Pomegranates are low-calorie fruits, high in fiber, vitamins and antioxidants that prevent many diseases. Here are some interesting ideas to try.

1. Oatmeal with pomegranate and almond flakes


The recipe here

2. Along with a cheesecake


The recipe here

3. Crispy salad with arugula and pomegranate


The recipe here

4. Caramelized carrots in pomegranate sauce


The recipe here

5. Sandwich with peanut butter and pomegranate


The recipe here

6. Pears with goat cheese and pomegranate seeds


The recipe here

7. Kale salad with pomegranate and balsamic vinegar


The recipe here

8. Eggplant salad with pomegranate seeds


The recipe here

9. Salad with fennel, pomegranate and quinoa


The recipe here

10. Fish stuffed with pomegranate sauce


The recipe here.

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In a bowl, rub the soft butter with the sugar, then add the eggs one at a time, mixing well after each one. Continue with the yogurt, salt, vanilla. Baking powder and flour, both sifted. Finally, incorporate the pomegranate seeds.

Cover a cake pan with baking paper, place the composite and level the surface.

Bake for 40 -45 minutes at 180-200 ° C. For safety, do the test with the toothpick and after it has baked, leave it to cool on a grill.

Meanwhile, prepare the icing by mixing powdered sugar with pomegranate juice.

When the cake has cooled completely, decorate it with icing. Eventually, for a more beautiful look, you can add a few pomegranate seeds until the icing dries.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • two large lemons
  • two pomegranates (juice, about 100 ml)
  • 2-3 tablespoons of honey
  • 1 l of plain water

Preparation for itpomegranate imonada:

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • keeps you young longer. Due to its high content of antioxidants, pomegranate prevents premature aging.
  • can treat Alzheimer's disease. Also thanks to antioxidants, pomegranate is recommended for treating this disease.
  • prevents cancer, especially of the breast, prostate or skin.
  • strengthens the immune system, being recommended especially in the cold season.
  • lowers the level of bad cholesterol in the body.
  • maintains blood pressure at normal levels.
  • helps detoxify the body.
  • regulates digestion due to its high fiber content.

For breakfast, we recommend a Delicious smoothie with pomegranate and blueberries. You will only need 100 ml of pomegranate juice, 100 g of Greek yogurt and 1 cup of frozen blueberries. Mix the ingredients in the blender and breakfast is ready!

At lunch you can try the recipe quinoa stew with pumpkin and pomegranate. You will need pumpkin, olive oil, onion, garlic, ginger, 5 spices, quinoa, plums, lemon juice, vegetable stock, pomegranate seeds and mint leaves. You can find HERE the preparation method.

Feel like something sweet? How about pancakes with yogurt and pomegranate? You will need flour, sugar, baking powder, salt, Greek yogurt, egg, vanilla, butter and pomegranate. You can find HERE the preparation method.

Here is another delicious dessert: raw tart with superfoods. You will need pecans, walnuts, cinnamon, raisins, coconut oil, maca powder, hydrated cashews, vanilla extract, lime juice, cocoa oil, agave syrup, tomato juice and cocoa powder. You can find HERE the preparation method.

At dinner you can try one salad with pears, pomegranate, Gorgonzola and nuts. You will need Gorgonzola cheese, half a pomegranate, fried walnuts, pears, arugula, pepper, salt, garlic, olive oil, walnut oil, Dijon mustard, lemon juice and balsamic vinegar. You can find HERE the preparation method.


Preservative-free apricot nectar, simple and tasty recipe

Whatever we find in the trade, there is no time limit for comparison with what we do at home! We know exactly what ingredients we use, plus we can adjust the taste to our liking.

I'm a big fan of fruit, so I never miss any fruit and make syrups, nectar, jams.

Do not be afraid of possible pesticides used by farmers, you can remove the skins, the ingredients are simple and all you need is apricot, sugar, water and lemon juice, and to keep it for the winter bottles to sterilize.

They can be kept over the winter, without any problem, even if they do not have preservatives, in case they get colder winter days.

Ingredient:

Method of preparation:

Put a large pot of water to boil and scald the apricots, take the skin off and remove the seeds.

Put the water, apricots, sugar and lemon juice in a large pot. Boil them until the apricots are well softened.

Put them in a blender and mix until you get a fine, homogeneous and creamy composition.

Bring to the boil again, for 1-2 minutes, and if it is too thick, we can add more water, as long as we like it to be consistent.

Pour into sterilized bottles and leave in a bain marie, ie well wrapped, so that it cools by itself.

Simple, fast, tasty and preservative-free. So I wish you good work and good appetite!


How to introduce pomegranate in the diet

Pomegranate can be used as an ingredient both in culinary preparations - either appetizer, main course or dessert, and in your favorite drinks.

Unripe pomegranate can be successfully incorporated into dishes such as:

  • fruit and / or vegetable salads
  • yogurt, oatmeal
  • smoothies, fresh
  • salad dressings.

Below you will find 3 recipes for pomegranate dishes, which you can try.

Pomegranate guacamole

Ingredients for 4 servings:

  • 3 well baked avocados
  • ½ small red onion, finely chopped
  • ¼ cup of finely chopped parsley
  • 1 hot pepper, without seeds, cut into slices
  • 2 cloves of crushed garlic
  • the juice from a lime
  • ½ teaspoon of salt
  • ¾ cup of pomegranate seeds.

Method of preparation:

  1. Put all the ingredients, except the pomegranate seeds, in a bowl and pass them with a fork, until you get a creamy guacamole.
  2. Add half the amount of pomegranate, mix well, then garnish with the other half of the remaining amount of pomegranate seeds and serve.

Pork chop with pomegranate sauce

Ingredients for 2 servings:

  • 2 pork chops with bone
  • salt and pepper to taste
  • 210 g of freshly squeezed pomegranate juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • ¼ cup of pomegranate seeds
  • finely chopped parsley for garnish.

Method of preparation:

  1. Season the pork chops with salt and pepper.
  2. In a non-stick pan, mix the pomegranate juice with the mustard over medium heat. Boil for 20-30 minutes, until it halves in volume.
  3. In a grill pan, heat the olive oil over medium heat. Then put the pork chops in the pan and cook for 4-5 minutes on each side. When they are ready, take them out on a plate and let them rest for 5 minutes.
  4. Cover the chops with the pomegranate sauce from the pan, but also with finely chopped parsley. Serve immediately.

Candies with dark chocolate and pomegranate

Ingredients for 12 candies:

  • 2 ½ cup of pomegranate seeds
  • 150 g of dark chocolate
  • 1 tablespoon sea salt.

Method of preparation:

  1. In 12 forms of muffins, put a layer of pomegranate seeds.
  2. Melt the dark chocolate in the microwave and then put it in a plastic bag. Make a hole in a corner of the bag and put the melted cream over the pomegranate seeds in a 1-finger layer. Add another layer of pomegranate seeds, then another layer of chocolate and finish with pomegranate. Season each chocolate candy with a pinch of salt.
  3. Put the muffins in the fridge and leave them to cool for an hour. Serve before heating.

Now that you know the benefits of pomegranate, try these 3 tasty and healthy recipes!


Content

The leaves are arranged opposite or alternately, are glossy, narrow-elongated, entire, 3-7 cm long and 2 cm wide. The flowers are light red, 3 cm in diameter, with four or five petals (often more in cultivated plants). The fruit is larger than orange and smaller than grapefruit, 7–12 cm in diameter with a rounded hexagonal shape, has a thick red skin and about 600 seeds. [1], showing parietal placenta. The seeds and the pulp that surrounds them, called fake fruit, are edible. Some varieties have purple flesh.

The genus Punica is represented by only two species.

  • Punica granatum: it is the most well-known species, up to 2–4 m tall, with deciduous lanceolate and not very large leaves, of a bright green color, with large solitary flowers or gathered in groups at the ends of the branches, of a bright red, with varieties of single or double flowers, which can be red, pink or white blooms in June-August and gives edible fruits of a sour taste.
  • Punic protopunic: it is an almost unknown, endangered species, of which several specimens survive on the island of Socotra in the Indian Ocean (Yemen), where it is endemic. It looks like a shrub about 3–5 m tall, with bright red flowers and fruits that change color from green to dark red, when it has reached maturity. The fruits are smaller and less sweet.

Rodier is a drought-resistant plant, and can be grown in dry regions with a Mediterranean climate (with rainy winters) or in regions with rainy summers. In wetter regions, pomegranates run the risk of root rot due to fungal diseases. They are plants tolerant to moderate frost, up to −10 ° C.

Rodier is native to Persia (Iran) and has been cultivated in Central Asia, Georgia, Armenia, Azerbaijan and the Mediterranean region for several millennia. [2]

In Georgia and Armenia, east of the Black Sea, there are groves of wild pomegranates near ancient abandoned settlements. Pomegranate cultivation has a long history in Armenia pomegranate remains dating back to 1000 BC. were found in this country [3].

Carbonized pomegranate pericarp has been identified in the Bronze Age levels of Jericho, as well as in the Bronze Age levels of Sultan Tekke Hall in Cyprus and Tiryns [requires citation]. A large, dried pomegranate was found in the tomb of Djehuty, Queen Hatshepsut's servant. Documents with Mesopotamian cuneiform writing mention the pomegranates from the middle of the third millennium BC. [4] The plant is also grown extensively in South China and Southeast Asia, where it arrived either on the Silk Road or brought by commercial ships.

The ancient city of Granada in Spain received its name from this fruit during the Moorish period. The Spanish settlers later introduced the fruit to the Caribbean and Latin America, but it was not very successful in the English colonies: "Plant it near the edge of the house, close to the wall. It will grow healthy, bloom beautifully, and bear fruit. in the warm years. I have twenty-four on one tree. "said Dr. Fothergill. [5] repeated in the American colonies, even in New England. He was successful in the south: Bartram received a barrel of pomegranates and oranges from a correspondent in Charleston, South Carolina in 1764. Thomas Jefferson planted pomegranates at Monticello in 1771: he had them from George Wythe of Williamsburg. [6]

Culinary uses Change

After breaking the pomegranate by cutting with a knife, the fake fruit separates from the peel and the internal supporting structures. The separation of red fake fruit can be simplified by performing this action in a bowl of water, where the fake fruit is deposited on the bottom and the supporting structures float. The whole seed is eaten raw, although only the fleshy part of its exterior is desired. The taste differs depending on the pomegranate variety and the level of ripening. It can be very sweet or very sour, but in most cases it is somewhere in the middle, which is a characteristic taste, seasoned with notes of tannin. The good-to-eat pomegranate, less tanned, is the one that has a slightly faded skin, as if it had been rubbed against the wall, with white marks, not a strong red. The very red ones are very sour, and can be used in salads.

Pomegranate juice is a popular drink in the Middle East, and is also used in traditional Iranian and Indian cuisines in the United States and began to be widely marketed in 2002 [4]. Pomegranate concentrate is also used in Syrian cuisine. Pomegranate syrup is thickened and sweetened with pomegranate juice is also used in cocktails. Before the spread of tomatoes in the Middle East, pomegranate is used in many Persian dishes can still be found in some traditional recipes such as fesenjan (a thick sauce of walnuts and pomegranate juice, usually served with duck or other poultry and rice) and ash-e anar (pomegranate soup). [5]

Wild pomegranate seeds are sometimes used as a spice, and known as anardana (which in Persian means seeds - berth - pomegranate - NARW), especially in Indian and Pakistani cuisines but also as a substitute for pomegranate syrup in Persian or Middle Eastern cuisine. The seeds are separated from the pulp, dried for 10-15 days and used in the production of curry or other spices. The seeds can also be ground to prevent the seeds from sticking between the teeth when eating dishes based on them. Wild pomegranate seeds but you from the Himalayas are considered the best sources of these spices.

In Turkey, Armenia and Azerbaijan, pomegranate is used in many ways, especially in the form of juice. In Turkey, pomegranate sauce (Turkish nar ekșisi) is used in salads, to marinate meat, or is drunk. Pomegranate seeds are also used in salads, in muhammara (Turkish garlic paste with walnuts) and in güllaç, a Turkish dessert. In Azerbaijan and Armenia, pomegranate is also used to make wine.

In Greece, pomegranate (Greek ροδι, rodi) is used in many recipes, such as kolivozoumi, a cream soup of boiled wheat, pomegranates and raisins. Pomegranate is also used for liqueur, ice cream topping, or mixed with yogurt, or in the form of jam.

Health Implications Change

Providing 16% of the adult's daily requirement of vitamin C, contained in 100 ml, pomegranate juice is also an excellent source of vitamin B, pantothenic acid, potassium and antioxidant polyphenols. However, pomegranate is not an important source of nutrients, [6].

The most abundant polyphenols in pomegranate juice are hydrolyzable tannins called punicalagins presented in research published in 1990-2007 as having the ability to purify strong free radicals in laboratory studies. [7]. Such antioxidant effects of punicalagins have not been proven in humans.

Many food and food supplement manufacturers have found the benefits of using pomegranate extracts, which do not contain sugar, calories or additives, instead of juice, as healthy ingredients in their products. For the most part, pomegranate extracts contain especially ellagic acid, which can be absorbed into the human body only after consumption of punicalagins [7].

In preliminary laboratory research studies and in pilot studies in humans, pomegranate juice has been shown to be effective in reducing risk factors for heart disease, including LDL oxidation, oxidative status of macrophages, and foam cell formation [8] [9] [10], all of which are stages in atherosclerosis and cardiovascular disease. Punicalagin-type tannins have been identified as the first components responsible for reducing the oxidative stress to which these risk factors lead [11]. Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotensin converting enzyme (ACE) [8].

Research suggests that pomegranate juice may be effective against prostate cancer [9] [10] and osteoarthritis [11]. In 2007, six clinical trials were approved in the United States, Israel and Norway to verify the effects of pomegranate juice consumption on parameters in prostate cancer or prostate hyperplasia, diabetes or lymphoma [12].

The juice could also have antiviral [13] and antibacterial effects against dental plaque [14].


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