5-6additionalpomegranatesif juicing, to yield about 4 cups of juice
Instructions
Prep: Wash and dry your pomegranate(s) well.
Slice: Using a small chef's knife or paring knife, cut a shallow circular section off of the top of the pomegranate and remove it. Then, carefully make six shallow slices down the pomegranate from top to bottom.
Open: Peel back each section of the pomegranate one by one over a bowl to collect the pomegranate arils that start to fall out. Gently pull out the remaining arils from the peels and core of the pomegranate. Remove any bits of the white membrane that may have gotten into the bowl.
Enjoy: Eat the arils right away, or store in an airtight container in the fridge for up to 4 days. See notes below for freezing or juicing methods.
Notes
Buying pomegranate: When choosing fresh pomegranates, the more vibrant color the better, with skin that isn't tough and leathery. Also, you'll know if a pomegranate is juicy and ripe by its weight: the heavier the better!Juicing manually: Place all of your fresh pomegranate arils in a quart sized Mason jar and use a potato masher to mash them until you've released as much of their juices as possible. Then, place a fine mesh strainer over second jar and pour the mashed arils into the strainer to catch any seed remnants.Juicing with a blender: Place the arils in your blender and start the blender at low speed for 1-2 seconds. Use a plunger or spatula to push the remaining arils down as you go, and turn the blender on at low speed a few more times for 1-2 seconds until you feel like most of the arils have released their juice. Then, place a fine mesh strainer in Mason jar pour the contents from the blender over the strainer to collect any seed pieces. If you have a professional grade blender such as a Vitamix and prefer to retain the fiber from the pomegranate seeds, run at high speed to blend everything until smooth. Just make sure to use the plunger as needed, to push down the arils in between blending as above.