• 5 to 6 large pomegranates



  • Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.
  • Score the pomegranate into sections. Scoring the fruit 4 times is enough, but feel free to score it a few more times.
  • Break open the pomegranate into sections.
  • Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don’t wear light colored clothes while you’re doing this.) Drain the water from the pomegranate arils when you’re done separating them from the rind.
  • Pour the arils into a blender. Blend until you no longer see whole arils inside the blender. This usually takes no more than 20 to 30 seconds.
  • Pour the juice through a strainer. You’ll notice that the juice passes through the strainer pretty slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp against the strainer. The juice should drip through faster.
  • Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.

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