About This Dish
When pomegranates are in season from October to January, the deep ruby juice appears at street stalls across Morocco. The fruit is pressed fresh, producing a juice that is simultaneously sweet, tart, and slightly astringent. Pomegranate juice vendors are found in every market and medina, and a glass costs just from 8 MAD. The juice is believed to have powerful health properties in Moroccan folk medicine, particularly for the blood and heart. The Fes and Meknes regions produce some of Morocco's finest pomegranates, and the juice from these areas is particularly prized.
Ingredients
- 4 Large pomegranates
- 1 tsp Sugar (optional)
- 1 tsp Orange blossom water (optional)
Instructions
- 1
Cut pomegranates in half. Juice using a citrus press.
- 2
Alternatively, seed the pomegranates and blend seeds briefly, then strain.
- 3
Add optional sugar and orange blossom water.
- 4
Serve cold.
Tips & Tricks
- Choose heavy pomegranates — they contain more juice.
- Press gently to avoid crushing the bitter white pith.
- The juice stains everything — wear dark clothing.