Between a juicer and a blender, the blender is my method of choice for making the most flavorful pomegranate juice with a smooth, rich consistency. Removing the arils (seeds) from the membrane and pith creates the sweetest taste without the bitterness. Extracting the seeds by hand can be a slow, tedious process, but well worth it in the end.
Extracting pomegranate seeds:
Under a large bowl of water, break or slice a pomegranate in half. Using one half at a time, invert the piece by holding the inner edges with your fingers and pushing the outer part with your thumbs. Remember to keep it under water so juice doesn’t go flying everywhere, as it will stain. Rub out the seeds, throwing the pith and membrane parts out of the bowl. Do this with each half until all the desired arils are extracted.
Besides using water to cut down the pomegranate splatter, unwanted pith pieces will float to the top and can be skimmed off.
When all or most of the pith is scooped out of the bowl, drain the seeds in a sieve.
Use immediately, store in an airtight container in the refrigerator for about a week (or two), or freeze for up to three months.
Making pomegranate juice:
Pour the arils in a blender, and blend on liquify speed for at least a minute or two. In a sieve over a bowl or container, pour the pomegranate juice slowly and let it drain through the sieve. As the juice slows down to a trickle, use a spoon, spatula, or your clean hand to stir the seeds around, letting more juice flow out. Don’t press too hard on the seeds against the sieve, or tiny unwanted pieces may get in your juice. Swirl and stir until all the juice has drained out.
Use or drink your juice immediately, keep refrigerated for up to 2 days, or freeze.