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Pomegranate Juice with Fennel and Mint

2015-01-14
  • Servings : 1-2
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 15m

The recipe

Fennel and mint are well known for aiding digestion and pomegranates are packed with vitamins and antioxidants. Consequently, Pomegranate Juice with Fennel and Mint is recommended for all 3 doshas in Ayurveda, the ancient Indian health system, which means it is pretty much good for everyone. Fennel seeds are difficult to grind, but any partially ground seeds in the juice release a lovely aniseed flavour when chewed.  In fact fennel seeds are regularly chewed after meals in many Asian countries because they aid digestion and refresh the mouth.

Ingredients

  • Juice of 2 pomegranates (about 250ml)
  • 100ml water
  • ½ tsp fennel seeds, ground
  • 3 fresh mint leaves, shredded

Method

Step 1

To prepare the fresh pomegranates for juicing, cut off the blossom end and score into the pomegranate skin with the tip of a sharp knife, being careful not to puncture the seeds beneath. Break in half and then into quarters. Peel the skin back and gently push out the seeds, removing and discarding any membrane as it is very bitter. If you do this part in a bowl of cold water the seeds will sink to the bottom and the membranous part will float, making it easier to separate them.

Step 2

To juice the seeds, push them through a fine sieve for clear juice, or place in a blender and then strain to remove the pulp, this will result in a more cloudy juice.

Step 3

Mix the juice together with the water, fennel seeds and mint, put in a glass and serve.
Recipe Type: Ingredients:
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