Concentrated Pomegranate Juice

Why people make this juice

When fresh red pomegranates are available, making a concentrated syrup at home is a much smarter way to enjoy their benefits every day. Rather than peeling a pomegranate every time, peel several at once, extract all the juice, concentrate it slowly over heat with a little sugar, and keep a jar in the fridge for everyday use. A tablespoon of concentrated juice stirred into a cup of warm water is far more convenient than wrestling with the fruit every morning.

Research has suggested that pomegranate is among the fruits with the highest concentration of polyphenol antioxidants. It has been associated with supporting healthy circulation, maintaining cholesterol and triglyceride levels within normal ranges, supporting heart function, and even easing joint discomfort. Making your own means no preservatives, and the vitamin E antioxidants in pomegranate are notably heat-stable — they are not destroyed even at cooking temperatures, unlike vitamin C.

Who it suits / who should be cautious

• Suitable for most adults, including those who are health-conscious about cardiovascular wellness and those with high blood pressure or elevated cholesterol (consult a doctor about your full care plan)
• Also considered beneficial for people who experience joint stiffness or mild inflammation
• Those on blood-thinning medication should check with their doctor before regularly consuming pomegranate products, as pomegranate may have an additive effect

Why these ingredients (the food-therapy logic)

• Red pomegranate (shi liu): Rich in antioxidant polyphenols (especially punicalagins and anthocyanins); in modern research associated with reducing LDL oxidation, improving arterial elasticity, and supporting healthy blood pressure; traditionally considered nourishing and astringent
• Cane or brown sugar (chi sha tang): Used in small amounts to balance the tartness of the pomegranate and act as a mild preservative in the concentrated syrup

Ingredients (about 1 jar)

Ingredient	Amount	Notes
Red-fleshed pomegranate	3 medium fruit
Raw cane sugar or brown sugar	100 g
Cool boiled water	Enough to just cover seeds in blender

Method

1. Peel the pomegranates and separate all the seeds (arils) into a blender. Discard the white pith.
2. Add just enough cool boiled water to barely cover the seeds. Blend for no more than 15 to 20 seconds. This is important — if you blend too long, the hard seeds will shatter completely and make the juice bitter and potentially damage the blender.
3. Pour the blended mixture into a nut-milk bag, jelly straining bag, or fine muslin cloth. Squeeze firmly to extract all the juice. Discard the pulp and seed fragments.
4. Pour the juice into a ceramic pot or heavy-bottomed saucepan. Cook over the lowest possible heat, stirring gently.
5. As the juice warms, gradually stir in the sugar. Once the mixture just comes to a boil, the syrup is ready. Do not over-cook if you want a liquid syrup for short-term storage (7 to 10 days in the fridge).
6. If you prefer a longer-lasting preserve (several months), simmer patiently over very low heat for about 1 hour until it thickens to a jam-like consistency.
7. Allow to cool completely, then transfer to a clean jar and refrigerate.
8. To serve: stir 3 tablespoons of the concentrate into a cup of warm or hot water.

Bro Niu’s tips

• Keep the blending time short — 15 to 20 seconds maximum. The seeds are very hard; over-blending breaks them down completely, which makes the juice bitter and unpleasant.
• Vitamin E (the main antioxidant in pomegranate) is heat-stable and is not destroyed by cooking. The vitamin C content is much lower in pomegranate anyway.
• Stored in the fridge as a loose syrup, the concentrate keeps for 7 to 10 days. Cooked down to a gel-like consistency (about 1 hour of slow cooking), it can be stored for several months.
• This concentrate is also suitable for people with metabolic syndrome or “three highs” (high blood pressure, high blood sugar, high cholesterol) — as one component of a balanced diet and proper medical care.

Community questions answered (selected)

• Q (weng): Is this suitable for someone with all three of the “three highs” — hypertension, high blood sugar, and high cholesterol? Bro Niu: Yes, this concentrate is suitable for people with the three highs. You can also browse the hypertension section of the site for other soups and teas that support these conditions.

• Q (JJ): Cooking destroys all the good stuff, doesn’t it? Bro Niu: Pomegranate’s vitamin C content is not particularly high to begin with, and yes, heat will destroy it. But its large quantity of vitamin E — the main antioxidant — is not broken down even at 200 degrees Celsius. So the concentrated syrup still retains its key nutritional benefit.

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Published December 10, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.