I’ve never really liked pomegranate juice because I always thought it was too astringent. Boy was I wrong! I had just never tasted fresh pomegranate juice before. Just like with orange juice, there is a huge difference between the real thing (i.e. freshly squeezed) and store-bought stuff. A post on REMCooks.com inspired me to try making my own pomegranate juice, and I absolutely loved it. Thanks, Richard! Fresh pomegranate juice is as different from store-bought pomegranate juice as freshly squeezed orange juice is different from orange juice from concentrate. Fresh pomegranate juice is sweeter, less astringent, and has a wonderful flavor. It also is very healthy.
There is just one drawback — it is a bit of work to make it. It is also a bit messy to get the arils out, so I advise you to wear an apron. It is also not very cheap, as you get about half a glass of juice from a single pomegranate (and they are about a euro each around here). Here’s how to make the juice yourself.
Note added on December 6, 2013: there is a better way to get the arils out of a pomegranate!
Cut them open and remove the arils with your fingers. This is the splashy part. After I had finished, there was juice just about everywhere. (For removing the final pieces of white stuff, it helps to put the arils in water. The arils will sink while the white stuff will float, so you can remove it more easily.)
If you own a juicer or better yet a slow juicer, that would be a better way to make the juice. Especially a slow juicer, as that will oxidize the juice less.
Two years ago, I posted about home made fresh ravioli stuffed with witlof/chicory/belgian endive and gorgonzola — a wonderful combination.