Pomegranate seeds enough to fill a plastic water bottle of 1 ½ ltr
500 g sugar (for stronger liqueur add another 100 grams)
4 cloves
Distilled alcohol suitable for consumption or vodka or tsipouro (without anise)
1
Peel the pomegranates in order to use the pomegranate seeds.
2
Fill half of the water bottle with the seeds, pour the sugar, close the plastic bottle and mix well. Reopen the bottle and fill it with the rest of the seeds, and then close the bottle very tightly.
3
Place the bottle in direct sunlight. After 4 days, refill the bottle with more pomegranate seeds. Keep the bottle closed for around 2 months and stir its contents well in the meanwhile.
4
After the 2 months are completed, we strain the contents of the bottle in a bowl covered with tulle. We use the tulle to gather all remain pomegranate seeds and tightly strain out all the juices from them.
5
Weight the juice from the pomegranates and pour it in a large glass bottle.
6
Measure an equal weight of distilled alcohol suitable for consumption, or vodka or tsipouro (without anise) and add it to the pomegranate juice. Stir well and firmly close the bottle.
Recipe Credits:
7
Recipe by chef Mr Konstantinos Mouzakis
President of the Chef's Club of Attica "Acropolis"
www.chefsclubofattica.com
Ingredients
Pomegranate seeds enough to fill a plastic water bottle of 1 ½ ltr
500 g sugar (for stronger liqueur add another 100 grams)
4 cloves
Distilled alcohol suitable for consumption or vodka or tsipouro (without anise)
Directions
1
Peel the pomegranates in order to use the pomegranate seeds.
2
Fill half of the water bottle with the seeds, pour the sugar, close the plastic bottle and mix well. Reopen the bottle and fill it with the rest of the seeds, and then close the bottle very tightly.
3
Place the bottle in direct sunlight. After 4 days, refill the bottle with more pomegranate seeds. Keep the bottle closed for around 2 months and stir its contents well in the meanwhile.
4
After the 2 months are completed, we strain the contents of the bottle in a bowl covered with tulle. We use the tulle to gather all remain pomegranate seeds and tightly strain out all the juices from them.
5
Weight the juice from the pomegranates and pour it in a large glass bottle.
6
Measure an equal weight of distilled alcohol suitable for consumption, or vodka or tsipouro (without anise) and add it to the pomegranate juice. Stir well and firmly close the bottle.
Recipe Credits:
7
Recipe by chef Mr Konstantinos Mouzakis
President of the Chef's Club of Attica "Acropolis"
www.chefsclubofattica.com
