How to open a pomegranate, how to remove pomegranate seeds, how to make pomegranate syrup, molasses, grenadine

Here’s my way, to open a pomegranate. T’is the easiest way I’ve found to remove the seeds.

Please share with us — in the comments below — the way you have found to be easiest. Links to recipes, below.

1. Make several cuts through the skin of the pomegranate, just deep enough to score the peel:

2. Rotate the pomegranate and continuing  scoring completely around the entire fruit:

3. Remove the skin, peeling each segment:

4. Here is one segment, with the seeds still intact, which is a good thing, this is what you want:

5. Place all segments in bowl and cover with water:

6. Use your thumb to loosen the seeds into the water. Most times I keep my hands in the water so that the seeds are contained, they are known to fly in different directions. In the water, the seeds will fall to the bottom and the skin and membranes will float. The seeds will not break open, so no need to worry about the wonderfully dark red juice getting to places where you don’t want it to be (other than in your mouth).

7. Remove the floating debris and what you have left are clean, easy to eat, easy to store seeds:

8. Here I have 2 bowls: one with the precious seeds (water removed), and another with the unwanted skins and membrane:


9. YES, I did more than 2 dozen. And, YES, I had help opening and eating’m 🙂

10. Most of’m yielded one cup of seeds.

11. Some had more, 1 1/3 cups:

12. The color, size and sweet vs tart flavors of the seeds varied, and I couldn’t tell by looking at the outside what would be found on the inside:



Click this image to read more about it:

How to make a sugar-free Pomegranate Syrup

(pomegranate molasses, grenadine)

1. Cook on medium to low heat until liquid is half the amount.

  • 1 cup of pomegranate seeds, blended (any blender will do)
  • 1 cup of water

2. Strain the liquid, discard the seeds/skins. (But wait, you can put the skins back into the blender one more time and strain again to get as much juice out of them as possible.)

3. Put the liquid back onto medium to low heat and allow to reduce more, to desired thickness.

4. NOTE: most recipes call for sugar and lemon juice during step #1. I think it’s optional.

Click here or click on the images to see two ways I’ve used Pomegranate Syrup.


Here’s another recipe for pomegranate molasses: