Instructions

• Place the dark-colored kitchen towel under your work area or nearby to protect surfaces. Fill the large bowl with cold water and set the colander and an empty small bowl nearby.
• Hold the pomegranate steady. Use the small sharp knife to make a shallow cut around the top where the crown/stem is, cutting only through the rind (do not cut deeply into the seeds).
• Pry off the crown to expose the interior seeds.
• Turn the fruit and, following the natural white pith lines, make shallow cuts from the top to the bottom of the rind around the fruit (space the cuts evenly). Do not cut deeply into the seeds.
• Gently pull the pomegranate apart into sections along the slits you made.
• Submerge one section at a time in the large bowl of cold water. Using your fingers, break the section apart underwater and loosen the seeds (arils) from the pith and rind. The seeds will sink and the pith will float.
• Remove and discard the large pieces of rind and the floating pith from the water with the mesh strainer or slotted spoon. If any seeds float, pick them out and return them to the water so they sink.
• When all sections are emptied, pour the water and seeds through the colander to drain. Transfer the drained seeds to the small bowl and pick out any remaining bits of pith.
• Place the seeds into the blender. Keep the dark towel nearby for any spills.
• Pulse the seeds a few short times—just enough to break the seeds and release juice but not so long that the seeds are pulverized and the juice becomes cloudy.
• Set the mesh strainer over the container for liquid. Pour the blended mixture into the strainer and use the spoon (or the back of a spoon) to gently press the pulp to extract as much juice as possible.
• Transfer the strained juice to the container for storage or serving. Discard the remaining pulp, wipe any spills with the dark towel, chill if desired, and enjoy.