Does anyone know how to make pomegranate infused tequila?

Has anyone ever made pomegranate infused tequilla? I have a recipe for chili infused tequila where you warm the chilis to bring out the heat, and one for strawberry infused where you just cut up the berries. I can't decide if I should warm the pomegranate seeds or crush them slightly to bring out the flavor. Has anyone tried this? Any comments or ideas would be helpful.

Does anyone know how to make pomegranate infused tequila?
Depending on your patience, you can either bruise/crush the seeds to release the flavor and juice for more instant gratification, or you can just drop them in whole and wait longer for a slightly more subtle effect.


The nice thing about doing it whole is that you can put it in a decorative bottle/decanter for presentation. If they're crushed, they wouldn't look as pretty, though you're likely going to get the flavors and color more quickly.





Even better...try a little of each and see which result you like better.
Reply:You would have to bruise the fruit in order to get the liquor in and the juice out - I wouldn't necessarily crush them. Actually heating them a little bit and a very small quantity of water (say 1 tablespoon) may be just the thing to do. I have made Limoncello out of simple syrup, lemon peels and grain alcohol and just put the peel in the bottle to infuse. Just heat them for a few minutes then bruise the fruit, that way it'll release its essence and you will still be able to eat it and get that great burst.





Let me know how this works out, I may be interested in trying this myself (I love pomegranate).
Reply:You need to crush them or you will not get the real flavor of the pomegranate, I do not heat them.





I love pomegranate... here is a cocktail with...


1 part organic orange juice


2 part Casa Noble Crystal


3 Part Pom Pomegranate Juice





Pour on the rocks and enjoy!
Reply:why bother just get a bottle of Rose's Grenadine.



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