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Ingredients
- 1 12-2 cups pomegranate seeds
- 9 ounces pomegranates, yields about 1/2 cup juice
Method
- Whirl 1-1/2 to 2 cups of seeds in a blender or food processor until liquefied.
- Pour through a cheesecloth-lined wire strainer and drain.
- Refrigerate for up to 3 days or freeze up to 6 months.