Fresh pomegranate juice

Name: Fresh pomegranate juice
Prep time: 15 min
Total time: 15 min
Ingredients: 500 g pomegranate, seeds (arils) only; 1 tsp lemon juice (optional); 100 g ice (optional)

Vegetarian

Deep ruby juice pressed from fresh pomegranate seeds — tart, tannic and gently sweet. Sold freshly squeezed from street carts across Turkey and Iran.

Fresh pomegranate juice is a Middle Eastern juice, ready in about 15 minutes and made with pomegranate. It serves 2 and is rated easy to cook.

Start cooking

Tall glass of vibrant pomegranate juice with a lemon slice on a neutral background. — Photo: Denys Gromov / Pexels · Pexels License

Prep: 15 min
Cook: 0 min
Total: 15 min
Serves: 2
Level: Easy
Calories: 149

Ingredients

2 glasses

500 g Pomegranate (opens in a new tab), seeds (arils) onlyArils from about 3 large pomegranates. A large fruit gives roughly 150–200 g arils and 100–130 ml of juice.
1 tsp (5 g) Lemon juice (opens in a new tab) (optional)
100 g Ice (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Score each pomegranate (opens in a new tab) into quarters through the skin, then break it apart in a bowl of cold water. Ease the seeds out with your fingers: the seeds sink and the white pith floats. Skim off the pith and drain the seeds.
Wear an apron — pomegranate juice stains.
2
Step 2
Pulse the seeds in the blender (opens in a new tab) in short bursts, just 3–4 times, until the seeds burst. Do not blend continuously or the hard inner pips crack and make the juice bitter.
- 1 min
- Blender (opens in a new tab)
3
Step 3
Pour through a fine sieve, pressing the pulp with a spoon to extract all the juice. Add a few drops of lemon if the fruit is very sweet, and serve chilled.
- 3 min
- Sieve / strainer (opens in a new tab)
How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin: Not attributed to one place · Origin uncertainPressed pomegranate juice is drunk widely from Iran and the Caucasus through Türkiye to the eastern Mediterranean.Also popular in Iran, Türkiye, Azerbaijan, Lebanon, Israel
Dish: Breakfast · Snack · Juices · Cold drinks
Cooking method: Blended, No-cook
Taste: tangy, fruity, sweet
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat · Low-sodium · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Festive & celebration
Cook more with: Pomegranate
Techniques: Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

149 kcal per serving

Calculated

1 serving ≈ 180 g · recipe makes 2

Where the energy comes from

Protein 7%
Carbohydrate 81%
Fat 11%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	149 kcal	83 kcal
Protein	3 g	1.7 g
Carbohydrate	33.7 g	18.7 g
Net carbohydrate	26.5 g	14.7 g
Sugars	24.6 g	13.7 g
Added sugars	0 g	0 g
Fibre	7.2 g	4 g
Fat	2.1 g	1.2 g
Saturated fat	0.2 g	0.1 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	5 mg	3 mg
Salt equivalent	0 g	0 g

Vitamins & minerals per serving

Potassium: 425 mg
Calcium: 18 mg
Iron: 0.5 mg
Magnesium: 22 mg
Vitamin A (RAE): 0 µg
Vitamin C: 18 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 68 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: lemon juice, ice.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Street vendors use a hand press on halved fruit; at home a citrus press works too, but you lose some juice to the bitter skin.

Common mistakes

Blending the seeds to a purée — the crushed pips add a woody bitterness.

Serve with

Top half a glass with sparkling water for a light spritz.

Food safety

Fresh, unpasteurised juice has not been heat-treated. Wash produce well under running water, use clean equipment, drink it the same day and keep it chilled; pregnant people, young children, older adults and anyone with a weakened immune system may prefer pasteurised juice.
Juicing removes most of the fibre, so a glass of fruit juice delivers the natural sugars of several pieces of fruit quickly; whole fruit is more filling.

Storage

Keeps 2 days covered in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Customise in Sip & BlendCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Pomegranate, seeds (arils) only500 g

Used in steps 1, 2

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

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