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the local supermarket had pomegranates for a buck each so i grabbed a few and i have pulled out the insides and am going to add it to a mason jar with some neutral spirits and sugar or honey. I have been reading a bunch of posts here on how to do this and from what i have gathered is:
1. take the pomegranate kernels and cover them with sugar and then submerge them in spirit. (adding the juice of one lemon for color preservation)
2. shake the jar several times daily and keep at room temperature (i have a question about the temperature, an old german guy told me to keep it in my fridge and covered)
3. after a week or two strain off the liquid and cover again with sugar and shake until the sugar dissolves and do this until yo have enough sugar syrup to sweeten the liqueur.
4. dilute, blend together, and sweeten to taste

did i get this right?

Update. w/pictures

It has been a little over a week and i cycled the first two pomegranates through the 50% N.S. I could only fit two of the fruits in the quart jar at a time so I have to make it in two soakings.

8 oz 85% neutral spirits
6 oz distilled water
1/2 cup sugar
2 oz lemon juice
4 ripe pomegranates (only the little fruit pieces, no white husk stuff)

contents add to quart jar and shook several time daily, kept room temperature, about 6 days. seperated the liquid and added 3/4 to a cup of sugar to the fruit and shook over 2 days, added the liquid to two more fresh pomegranates.
the sugar and spent pomegranates are making a nice syrup, i plan on straining the sugar syrup out and pressing the fruit to get all of the juice.
then i am going to back add it to taste, i want to keep this around 50% abv, so it matches the strength of the other fruit infusions i have tasted. made by a few farmers i know whos great grand parents brought over from the old world and there parents made it for the family or showed them how to make it for themselves.

I am also making a blueberry infusion.
so far i have filled a quart jar with frozen BB and 85% NS
I will dilute this one after infusing the whole dry quart of frozen (picked fresh this summer) through the N.S.
make the syrup and mix and dilute.

I also am trying to make my own vanilla extract for baking cookies.
i had two bean and cut it in to as many small pieces i could get it into with a knife.
i think i may need to add more beans for the amount of N.S. which i think is 4 oz.

here is a picture PG syrup, PG infusion #2, Blueberry infusion, Vanilla extract. (l-->r)

Looks good. Have you ever used that pure pomegranate juice called POM?

bd

blind drunk wrote:Looks good. Have you ever used that pure pomegranate juice called POM?

bd

yep, taste good.
i thought they made a concentrate and was looking for it but they only had the blueberry/pomegranate juice blend.
they do sell blueberry concentrate so???
but the real fruit was cheaper then the juice. that stuff is expensive around here.

wanted to give credit for the process, there is a post in this form by i think tater. just used different fruit, i may do a strawberry yet.