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Trying to make Pomegranate Infused Vodka... any tips?

I just bought a jar to start infusing my own vodka and thought pomegranate would be a great flavor. Does anyone have any idea how long it should infuse or any tips on doing this? I'm really excited to try it, but could definately use some pointers!

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  1. I think you should check out the Home Cooking board.

    Do a search on "infused vodka" there.

    I know there were a few flavors mentioned this past year.

    I've done vanilla, but I know the cranberry posts will be closer to what you are looking for.

    1. Hi, JS:

      In the event you don't find a suitable recipe, are you aware that there is a pomegranate vodka on the market? It's called Persephone and is made by the Pearl vodka people. :)

      It makes a fabulous martini when combined with a splash of Pama pomegranate liqueur!

      1. Don't do it.

        Infusion should be reserved for really juicy things that you don't want all the juice in, if that makes sense. Take a lemon, but don't use the juice or pulp. Take an apple and only use the skin. Or just put a couple of jalapenos in there.

        If you just put a bunch of pomegranate in there it's not so much an infusion as a mixture...there's a difference.

        Throw some fresh ginger, lemon rind, and a touch of green tea in there and tell me what happens!

        2 Replies
        1. re: therealbigtasty

          I see what you mean, and I do agree that when you infuse pomegranate with vodka, the alcohol goes into the pods and the juice flows back out into the vodka. The result is slightly diluted vodka.

          BUT it does taste and smell great! I poured about two cups of pomegranate seeds into a 750 ml bottle a few weeks ago and topped off with vodka. It started changing colors after just a day, and after a week was quite fuscia. It's very fragrant, and perfect with a little sugar syrup and lime juice.

        2. Here's a link to an earlier thread on infusions. Be sure to click the link in the post by Maya.

          1. I started the infusion last night. Already it's turning pink, although i tasted it tonight and it still tastes just like plain vodka. I'm going to give it 2 more days and then taste again and go from there. I like the idea of adding simply syrup and lime juice, though! Thanks for all your input, I'll keep you posted on how it goes...

            1 Reply
            1. re: JSukala

              It takes a bit more time than that - I'd say at least a week or 2. Partway through you can take out the seeds and put in some fresh ones. Be sure not to let any of the white skin get in there - makes it bitter. Pomegranate in particular is a relatively subtle infusion - it won't be a strong taste no matter what. Smells lovely though and mixes great with soda and tangerine juice ;)

            2. Ok, so my Pomegranate Infusion is done and it was a hit! It took about a month, and if i wasn't using it for a specific party, I would've let it go a little bit longer, i think. After 2 weeks, I strained it and put in new pomengranates, I used 4 pomegranates for a 1.75L bottle of Svedka vodka (it was on sale, and it was very good!) The only thing I would've done differently is I would've made more, it's almost all gone after just one night! Thanks for all your tips and tricks... my next experiment is a coffee infusion!

              1. Did you mix it with anything?

                1 Reply
                1. re: Maya

                  Yes, I mixed it with Pama, a pomengranate liquor, and pomegranate juice. I really wanted to try it just shaken and served up by itself, but it was for a party and before i knew it, it was all gone!

                2. We received this recipe from a restaurant in New York. Take 1 liter of good vodka and about three pomegranates. Wash pomegranates thoroughly, cut into 4 or 6 pieces. Pour vodka into large glass jar, add pomegranates. Let steep for at least a week or more. Optional: add grenadine for color.

                  2 Replies
                  1. re: tabbymom

                    Do you do this with the skin on? I have done pomegranate infusions with only the seeds, but if you've tried with the skins and white pith and not noticed an unpleasant amount of bitterness it sure would make things simpler!

                    1. re: tabbymom

                      I just wrote about making pomegranate liquor on my blog. Ive used this method many times, and it always works:


                    2. I've been infusing vodka with pomegranate seeds and some lime peel for the last couple of weeks, and I'd like to make this the base of a cocktail for a holiday party this weekend. Any suggestions? I like the idea of mixing it with Champagne or something else bubbly and festive, but I'm not sure if that would be a good use.