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Fill a medium sized bowl with water.
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Cut a large "X" into the top (where the flower used to be) of each pomegranate, taking care to cut only through the peel (skin? hull?) and not through the seeds.
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Submerge in the water and begin to tear apart. This prevents seeds from staining and splattering at you as you work on them.
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The seeds will sink to the bottom of the bowl and the pithy membrane will float.
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Discard all white membrane, then strain the water from seeds.
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Pick over and remove any discolored seeds and place in a blender. Puree for 20 seconds.
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Strain into a large liquid measuring cup, pressing down on the obliterated seeds to extract all juice.
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Serve immediately, chill or blend with other fresh juices (ginger and orange would be nice!).