De-seed pomegranate

Cup of Yum
1. Identify the top of the pomegranate with the flowering leaves. Take a knife and cut a 1 inch perimeter around the top of the fruit.
2. Remove the top and discard (or compost!).
3. Identify the sections of the pomegranate inside the top hole by the white, skin-like membranes. Use the knife to cut alongside each membrane from the top down. It will look like an "X" if you're looking top down.
4. Fill a large mixing bowl with water, enough to submerge the size of the pomegranate.
5. Under the water, use your hands to separate each section. Use your fingers to remove the seeds from the skin and the membranes.
6. After removing all the seeds, discard the skin and membranes that float to the top of the water. To remove excess skin on the seeds themselves, gently rub the seeds in between your palms under the water. Twirl the seeds in the water and watch the skin/membrane pieces float to the top. Use a strainer or your hands to scoop up the discards and throw it away.

Juicing pomegranate

1. Add the seeds into a blender (or cup if using a hand blender or food processor).
2. Add the lid for the blender and run for about 1 to 2 seconds or until the seeds have burst turning it into a red juice. NOTE: Use pulsing actions to prevent bursting the seeds or you will end up with cloudy juice.
3. Line a strainer over a mixing bowl with cheesecloth and pour the juice into the cheesecloth. Take the corners and wrap it into a sack. Use your hands to gently squeeze out the excess juice.
4. Transfer the juice into a glass container with a lid and chill for about 30 minutes. OR serve it immediately.