Enjoy fresh pomegranate juice or use to make syrups, molasses, or jelly
1 large heavy and ripe pomegranate will yield about ½-¾ cup juice
To remove seeds:
Use a sharp paring knife to trim away the top and bottom of the pomegranate just until you can see the seeds. Use the knife to score just the rind from the top down to the bottom of the pomegranate at the junctures where the membranes intersect the rind. Try not to cut into the fruit. You will be making about 6 score marks.
Gently pull apart the pomegranate at the score marks. The segments will come out in clusters of seeds.
Fill a large bowl with cool water. Submerge each segment and gently rub the seeds with your thumbs to pry them loose from the rind. The seeds will sink to the bottom of the bowl, and the rind and membranes will float to the top. Skim away and discard the rind and membranes and drain seeds.
To juice seeds:
Add the seeds to a large good quality zip-top bag about ⅓ full, and get rid of as much air as possible.
Use a rolling pin gently crush the seeds pressing the juice out. Or use a meat pounder or another heavy item to gently smash the seeds. Slow and steadily, work on the seeds until you start seeing the juice accumulating in the bag. Be sure to be gentle so you don’t burst open the bag. Also, try not to crush the actual seeds too much, as they can impart a bitter flavor.
Cut a small hole at the bottom corner of the bag and strain the juice into a container. Squeeze the bag to get all the juice out.