The New York Times recently ran a great article with really deceptive photos on preserving fruit in alcohol, which gave a bunch of great ideas, techniques and uses for the preserved fruit, but the gorgeous images of pomegranate seeds in gin didn’t ring true. I have a couple jars on my mantle full of pom seeds in vodka and while they looked great for a day, the color quickly bleached into the booze, leaving dull, mauve fruit, but the byproduct is fantastic!

I combine the fruit with vodka and honey, and within a week, the liquid emerges a bright red, light liqueur and the ruby gems are  decrease in size, but not firmness and are infused with alcohol.

The liqueur can be substituted for other fruit liqueurs and brandies such as Cointreau, Chambord or Cherry Heering in most any recipe, or in place of grenadine for a stronger, drier cocktail than the original drink.  The seeds look great as a cocktail garnish or bouncing around in a glass of champagne.

Pomegranate Liqueur

  • 1 large pomegranate, separated
  • 5 ounces vodka
  • 1 ounce honey

Combine vodka and honey in a 1-pint canning jar and shake to dissolve honey. Carefully clean away all pith without breaking the seeds and add them to the jar.  Close tightly and let sit for at least one week. Fruit can be stored in the liquid until time of use.

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  1. I also preserved some pomegranates in gin, as the NYTimes article suggested. The pomegranates have lost all their color, as you said, but the liquor itself is a pretty red color. What uses do you suggest for the pomegranate-infused gin, since I think the seeds themselves look pretty ugly?

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