Pomegranate Juice - cooking recipe

Ingredients

5 -6 pomegranates (to make juice)
3 cups pomegranates, arrils divided (seeds)
3 cups water and ice

Preparation

Cut off the top and bottom, approximately 1/4 inch, of the Pomegranate.
Score (by cutting almost through the outer skin) around the body of it.
Submerge the whole fruit in cold water.
Pry it apart on the scores.
The ripe Arrils (seed sacks) will sink, while the unripe ones will float.
Once you've done approximately 5 or 6, just gather the Arrils.
Put approximately 1.5 cups in a blender container. Measure into the same blender container 3 cups water and Ice combined.
Top with 1.5 cups more Arrils.
Turn on the blender to liquefy, let it run approximately 3 minutes. (To break open the seed sacks.)
Strain the resulting liquid through doubled or tripled cheesecloth, or if you happen to have a piece of cotton cloth, you can use that.
I find it works best if you let it rest for 24 hours.
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