Pomegranate Rum

Pomegranate Rum


  • 1 x 75cl bottle of Dark Rum
  • 6 oz Sugar
  • 10 – 12 oz Pomegranate seeds (arils)


I managed to get hold of a few boxes (!) of Pomegranates just after Christmas. It would seem shops throw them away once they start to blemish – even though the seeds inside are perfectly edible. ‘Waste Not, Want Not’ and all that.

How to

De-seed the Pomegranates as best as you know how.

Avoid any of the skin as it is bitter – any loose bits will float to the surface when you add the rum, so you can scoop out any you miss.

Put the seeds (arils) into a Kilner Jar, pour over the Sugar & Dark Rum and swill around.

Leave for 6 months, stirring occasionally when you remember.


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