2 Serves
77 Mins
Using a juicer, extract fresh juice from the pomegranates.
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Vitamin K
63 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
841 mg / 4,700 mgSodium
584 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
14 g / 28 gSugar
49 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the olive oil in a saucepan over medium heat.
Add the pomegranate juice to the saucepan and simmer gently until reduced by half to create a concentrated base.
Season the reduction with salt and pepper to taste, then serve warm.
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